Thailand’s growing love for all things cheese has received a boost with the launch of a campaign to spread the word about France’s authentic and natural dairy products.
“Europe, Home of Cheese” will last until 2022 with events ranging from chef talks, trade networking, in-store tasting sessions and masterclasses conducted by Laurent Pousse at Le Cordon Bleu cooking school.
Run by French dairy umbrella association CNIEL and the EU, the campaign encourages consumers to “rendezvous with the Cheeses from France” at major supermarkets country-wide.
As France’s most exported dairy product, French cheese is renowned throughout the world. Some of the world’s most famous cheeses include Camembert, Mimolette, Comté and Emmental, all of which carry the “Made in France” guarantee of quality.
Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives
Sep 21. 2020Tofu products have been in high demand since U.S. coronavirus shutdowns began in mid-March. MUST CREDIT: Photo for The Washington Post by Laura Chase de Formigny Photo by: Laura Chase de Formigny — For The Washington Post Location: Arlington, United States
By Special To The Washington Post · Kristen Hartke
American grocery store shoppers became accustomed to limits on certain household staples during the first half of 2020. The quest for toilet paper, ground beef and hand sanitizer sparked panic buying and supermarket aisle scuffles, while overzealous bread bakers desperately searched for flour and a drop in carbon dioxide supply threatened the soda industry.
But the biggest surprise of this year’s covid-19 public health crisis may be a sudden outpouring of love for tofu.
Since U.S. coronavirus shutdowns began in mid-March, tofu shortages have been reported from Seattle to Washington, D.C., with manufacturers struggling to keep up with demand even as grocery stores rationed sales to customers. Nielsen data shows tofu sales 40% higher in the first half of 2020 as compared to last year, while Pulmuone Brands – owner of Nasoya, the nation’s No. 1 tofu brand – was forced to ship an additional 1 million packs from South Korea, the world’s biggest consumer of tofu, to the United States this summer while their American plants caught up with demand.
“We’ve struggled for years to figure out how to get more tofu into people’s mouths in the U.S.,” says Jay Toscano, executive vice president of sales for Pulmuone. “In the past, if we’d had 2% growth in sales from one year to the next, we’d be high-fiving each other. This year we’re seeing 20% growth, and we could easily have grown 50% if we could keep up with production.”
Why the increase? Several makers attributed the spike to an interest in healthy, affordable proteins as the economy suffered. Consumers also may have been snatching up tofu in response to meat supply disruptions, possibly swayed by a nationwide campaign by PETA that proclaimed, “Tofu never caused a pandemic. Try it today!” after several slaughterhouses were closed because of widespread covid-19 outbreaks among workers.
Either way, Google searches for tofu recipes have doubled since March – and is it any wonder that New Yorkers appear to have been frantic to find General Tso’s tofu recipes in the early spring when their favorite restaurants were shut down?
At Allrecipes, a recipe database for home cooks owned by Meredith Corp., the jump in tofu recipe searches over the past few months has been eye-popping: Leading up to the pandemic, such searches had been steadily declining year over year. But in April, Allrecipes said those searches surged 266%, with views of recipes that used tofu as an ingredient reaching their highest level ever in July – and outpacing interest in recipes featuring beef, pork or chicken.
“I was surprised because, within the last couple of years, we’ve seen an increased focus on vegan, flexitarian and vegetarian diets, but not on recipes with tofu or tempeh,” says Esmee Williams, Allrecipes’ vice president of predictive trends. “The trend was that you could pursue a meatless lifestyle and still not rely on tofu.”
Now, tofu appears to be the prospective star of the plate for a growing audience of Allrecipes users, who have been gravitating toward recipes for crispy fried tofu, tofu breakfast burritos and a Korean-inspired soft tofu stew. And, beyond just looking for ways to cook with tofu, these home cooks also were looking for something very specific as the pandemic shutdowns lengthened and unemployment numbers rose: budget-stretching recipes.
Minh Tsai, CEO of Hodo Foods, which turns some 10 million pounds of soybeans into tofu products each year, sees cost as a factor that has helped drive tofu sales. “For those who have gotten interested in the plant-based trend over the last few years,” he says, “tofu is a lot cheaper. You have a segment of people, the traditionalists, who have consumed tofu all their lives, and then a population that was introduced through products like Impossible Burger and Beyond Meat, but ended up trying tofu as a less processed and more economical option.”
Often clocking in at about $2 a pound, water-packed tofu can be significantly cheaper than meat and only slightly more expensive than dried beans, while also being a rich source of protein. “A third of our audience says their incomes have been impacted by the pandemic,” says Williams, “so it makes sense that there’s been interest in tofu.”
In the small building in Camden, Maine, where Heiwa Tofu produces 8,000 pounds of tofu a week with a staff of seven, the covid-19 roller-coaster ride has been real, to the point that friends and family were pulled in to help keep up with orders that doubled and tripled throughout the spring.
“It’s been a complex year for tofu,” says owner Jeff Wolovitz. And with food service shut down at most universities, which are key customers for American tofu companies such as Heiwa, he isn’t sure what the fall will bring.
“It’s almost hard to see where the trends are going for tofu,” says Wolovitz, “because it still continues to fluctuate. It’s definitely continuing to grow, but it’s also a balancing act.”
At Kroger, the parent company of more than 2,700 supermarkets across 35 states and the District, sales of tofu have gone up 30% since May vs. the same period in 2019, according to Kroger’s data science and analytics firm. That trend seems to be common across other grocers. Increased online shopping habits have made tofu a product that consumers have the time to consider while browsing for groceries on sites such as Instacart and Peapod, which have seen tremendous growth over the past several months as consumers avoided shopping in close quarters with other customers.
“Shopping online is more leisurely,” notes Toscano. “A consumer looks at a shelf in the grocery store for three seconds before moving on, but when they are sitting at a computer, they can look at items and recipes easily at the same time. Retailers are finding that when a shopper places tofu in their online basket, then they add rice, vegetables, soy sauce and additional items to make their meal. It can double the price of their basket, so stores are able to see the impact that tofu can have.”
At Pulmuone, the numbers are telling an encouraging story about the demystification of tofu. Just two years ago, the tofu giant was seeing its products in just 5% of American households. Adding baked tofu to the Nasoya lineup increased that penetration to 7%, and now, six months into the pandemic, the number has soared to over 16%. “We’re finding that consumers have increased confidence in cooking with tofu,” says Toscano.
Still, traditional tofu packed in water is a harder sell, and it’s the baked and other ready-to-eat options that are making the most headway at Nasoya and Hodo, with a growing focus on middle America and enticing flavors, such as Mexican and Moroccan.
“As we’ve moved into the convenience space with marinated cubes, nuggets and burgers,” says Tsai, “we’ve seen very steady growth. People don’t think of these products as tofu per se anymore, just as interesting-flavored plant-based foods.”
Pulmuone, too, is placing an emphasis on convenience products, with plans to launch a variety of new options over the next 18 months, while also seeing the need to educate the public on how to cook traditional tofu to cure their “tofobia.” “You’ve got to give tofu some love,” Toscano says. “You wouldn’t eat fresh pasta right out of the package without seasoning it and cooking it.”
And in the end, says Williams, demographics may be what push tofu into the mainstream. “People pursuing meatless diets are usually what we call the ‘bookends,'” she says, “younger folks and boomers. For the older generation, it’s typically about healthy food options, while Gen Z, where we’re seeing the most dramatic growth, is more accustomed to eating outside of the home. Now that they’re forced to cook for themselves, they’re re-creating the dishes they miss and maybe just experimenting more.”
With nearly 50% of the total U.S. population, it looks like it’s our oldest and youngest consumers combined who have finally put the joy in soy.
‘Delicious fare, sweet treats’ on offer as Centara Grand relaunches Saturday Lazy Lunch
Sep 16. 2020
By The Nation
Centara Grand at Central Plaza Ladprao Bangkok is relaunching its popular “Saturday Lazy Lunch” at Chatuchak Café this month.
The special lunch, from September 26, will see no shortage of delicious dishes and sweet treats for connoisseurs to enjoy on a relaxing weekend, the hotel said in a press release.
You can look forward to a cuisine “paradise, starting with Seafood Island, that presents only top-grade and the freshest seafood including Fin de Claire oysters, Pacific scallops, New Zealand mussels and giant mud crabs”, the hotel said.
“In addition to the Café’s many flavourful international dishes prepared à la minute from its host of vibrant live cooking stations, a Carving Corner likewise presents premium-quality hearty, meaty highlights such as slow-cooked barbecue pork ribs, classic roast beef with gravy, and premium fillets steak done to your liking, while celebrated signature creations from the hotel’s specialty restaurants add to the meal’s ultimate indulgence for every palate,” it said.
Some highlights include Dynasty’s classic Peking duck, Cantonese dim sum, Hagi’s best selection of premium sushi, sashimi and Japanese specialities, as well as Don Giovanni’s authentic pasta favourites.
“A lavish dessert section combines heavenly spreads of both Thai and international sweet favourites,” the hotel added.
Available every Saturday from 12pm-2.30pm at Chatuchak Café, Saturday Lazy Lunch is priced at Bt988 net per person (including a soft drink).
For more information or reservations, call +66 (0) 2541 1234.
Life is sweet for ‘Italian Weeks’ at Central Food Hall
Sep 15. 2020
By The Nation
Central Food Hall is serving up a slice of “la dolce vita” (the sweet life) with an “Italian Weeks 2020” fair showcasing 1,600 products from across the sun-drenched South European country.
Gourmets get to celebrate 152 years of the friendship between Thailand and Italy by tucking into delicacies including pastas from Di Martino, Dolce & Gabbana and Rustichella, Ferrarini ham, Il Boschetto virgin olive oil, and Venchi chocolate until September 22.
Laid on by the Italian Trade Agency (ITA) and endorsed by the ambassador, the feast is being served at 11 Central Food Hall branches – Chidlom, CentralWorld, Bangna, Eastville, The Crystal, Chiang Mai, Pattaya Beach, Phuket Festival, Phuket Floresta, Phuket Patong, and Porto de Phuket, and via Tops online.
“This agreement with Central Retail is considered as a significant part as we have our mutual goals to promote, increase, and enhance the made-in-Italy products and services in the local Thai market,” gushed Giuseppe Lamacchia, ITA director at the Italian Embassy. “Obviously, it is a new commercial strategy which supports business in both physical and online stores for Thai consumers.”
“Part of the charms of travelling in Thailand comes from our street food.” Yuthasak Supasorn, Governor of the Tourism Authority of Thailand, had this to say about Thai street food that is gaining popularity once again after the COVID-19 pandemic has been contained.
Yuthasak Supasorn, Governor of the Tourism Authority of Thailand (TAT)
The Train Night Market in Srinakarin is an example of a hotspot for street food. It takes up a huge area in the eastern suburbs of Bangkok. This is where a community of food lovers meet. There are so many stalls selling plenty of food for you to buy and taste. Enjoy your choices while wandering around or find a seat to eat your street food treats. There are over 100 stalls arranged in neat rows. The atmosphere is back to being vibrant once again, as Thais have gotten accustomed to the new normal way of life. “We have been able to control and manage the spread of COVID-19 because Thais have been cooperative – we physically distance ourselves and sit some distance apart. Everyone is seen wearing masks which prevents the transmission of the virus among shop owners as well as customers,” the Governor says.
One Sunday evening in August, the Governor of the Tourism Authority of Thailand visited the street food market himself. He personally tried the famous egg noodles, basil fried rice served in a tray, beef steak, and decadent pandan bun. Everything looked so scrumptious that Khun Yuthasak couldn’t hold back spending quite a bit of money.
“This is considered little money spent, especially when considering the taste of the food and the fun experience involved. If you went and had a beef steak at a restaurant, or if you dined at a Michelin star restaurant, it would cost so much more. These days you also get street food being awarded Michelin Stars. Currently all food markets are open as usual.”
Thailand is home to many street food places with the famous Michelin Star symbols. Really famous ones include Jay Fai, Wattana Beef Noodles and Koti Pah Tong Koh in Chinatown. So many people around the world want to visit Thailand, especially to savour all the delicious Thai food. Apart from Michelin Stars, we also have Bib Gourmand – the symbol given to restaurants serving quality food at a reasonable price. You can browse through the list of places with this symbol on the website https://guide.michelin.com/th/th/restaurants/bib-gourmand
Even during the lockdown period, street food locations couldn’t open shop. Many owners quickly adapted to the situation and offered delivery services sending food right to the customers’ doorsteps. Delivery services became hugely popular. Definitely an example of turning a crisis into an opportunity! CNN placed Bangkok, the capital of Thailand, on the list of the 23 top cities with the best street food in the world. Thais are very proud, and we must agree that our cuisine is very tasty and deserves to be on the list. Some foreign tourists visit Thailand, especially to savour all the street food eats and treats. Street food is part of our food culture, and it also reflects the current travel and tourism atmosphere in the country.
“Do come and explore street food,” invites the Governor of the TAT before he puts on his mask, stands up, and disappears towards the food stalls to look around for more eats.
We quickly follow suit because we also set our eyes on certain delectable dishes.
Are you ready to venture out to try street food during these new normal times?
Okura’s Yamazato to serve up autumnal delights in October
Sep 09. 2020
By The Nation
The Okura Prestige Bangkok’s Micheline Plate restaurant Yamazato is marking autumn by offering seasonal Gozen lunch platters and a multi-course Kaiseki dinner daily from October 1 to 25.
The lunch platters come in two options. The first includes offerings such as grilled mackerel, minced duck ball with shimeji mushroom and a succulent sashimi course, while the star of the second platter is a simmered dish of soymilk skin roll with royal fern, pumpkin, eggplant, carrot and seasonal saury fish.
The Kaiseki dinner menu opens with a starter of steamed octopus, shrimp and surf clam, crab meat dumplings, mushroom and sea lettuce soup, and a tempura course of snow crab, shrimp, cutlass fish, shiitake mushroom and pumpkin. It also includes a hearty grilled offering of Hobayaki-style Spanish mackerel and beef garnished with eringi mushroom and ginko nuts, hot vermicelli noodles with pike eel and shimeji mushroom, and a simmered dish of minced salmon ball, turnip, grilled leek, shiitake mushroom, carrot, soymilk skin, ginger and spinach in soup.
Lunch is available daily from October 1 to 25 from 11.30am to 2.30pm, while dinner will be served from 6pm to 10.30pm.
The Gozen lunch platter goes for Bt1,600++ and dinner is priced at Bt4,700++.
Call (02) 687 9000, email l yamazato@okurabangkok.com or visit www.okurabangkok.com to make reservations.
In the Japanese tradition, Koyo signals the coming of colourful autumn leaves, which is why pastry chefs at The Okura Prestige Bangkok are serving up sweet and savoury treats with the Koyo Afternoon Tea at Up & Above Bar.
From October through December, patrons can enjoy a selection of confections that include Koyo-themed macarons, cabosse chocolate praline, potted yuzu crème, Mont Blanc cake, chocolate & mikan (orange) tartlet, black forrest gateaux, kabocha pumpkin cake and traditional scones with candied orange and vanilla scones served with artisanal clotted cream and preserves.
For those who enjoy a slice of the savoury, toothsome bites include prawn, avocado, dill mayonaise on Hokkaido milk bread and house cured salmon, sudachi sour cream on dark multigrain. These moreish offerings are best enjoyed with a cup of premium coffee or a freshly brewed Mariage Frères tea with citrus notes.
The Koyo Afternoon Tea is available daily from October 1 to December 31, 2pm to 5pm at Up & Above Bar on the 24th floor of The Okura Prestige Bangkok.
Sample ‘authentic’ Chinese La Mian noodles at Dynasty
Sep 03. 2020
By The Nation
There is only one way to make traditional Chinese La Mian noodles – and that’s by skillfully hand-pulling the dough, which can often stretch over a metre long!
This process creates thick strands that are cut up, quickly boiled just for a minute or two, and then served al dente-style with a choice of toppings.
The impressive length of these La Mian noodles is said to actually symbolise longevity.
Centara Grand’s Dynasty at CentralWorld is one restaurant in Bangkok that offers freshly prepared La Mian all year round.
Choose to have them in a broth or without (dry), with signature toppings including premium ingredients such as Cantonese-style prawn and Sichuan sauce or Wagyu beef La Mian Hong Kong-style, according to the restaurant.
Dynasty’s special La Mian dishes include Tom Yum with sea bass, Ma La spicy Sichuan pepper sauce, Zha Jiang sauce minced pork and fermented soybeans.
The a la carte La Mian dishes are available from Bt265++ during lunch (11.30am–2.30pm) and dinner (6pm-10.30pm).
“With every food order, we guarantee that the chef who prepares the food is in perfect health and has not travelled outside Thailand since December 31, 2019,” the restaurant said. “Additionally, we just received the Amazing Thailand Safety and Health Administration: SHA certification for hygiene, health and safety standards issued by the Tourism Authority of Thailand.”
For more information or to make reservations, contact 02 100 6255, or email: diningcgcw@chr.co.th.
In line with changing consumer behaviour under the new normal, Asset World Corporation (AWC) has decided to open a food court at the Tawanna Bang Kapi shopping centre under the concept of “quality food at affordable prices”, with customers given the option of ordering their food online.
Monchai Dechocharasri, chief of retail at AWC, said the food court features 40 restaurants, serving up dishes starting from Bt35.
This food court targets people living in the Lat Phrao, Bang Kapi and Ramkhamhaeng areas looking for a quick meal. There are more than 100 offices and condominiums around the shopping mall.
“In response to the new normal of ordering food online, the shopping centre has set up an area at the rear entrance, where customers can pick up food they ordered,” Monchai said.
Up for offer at the food court are dishes like rice topped with curry, noodles, salads, chicken rice, a la carte menus, not to mention traditional sweets, crepes, ice cream and fresh coffee.
Roll up for a sushi feast at Conrad Bangkok’s KiSara
Aug 27. 2020
By The Nation
Conrad Bangkok’s Japanese restaurant KiSara is offering an “all-you-can-eat sushi” 50-minute lunch special every Wednesday to Friday at just Bt790 net per person.
Diners can enjoy a variety of sushi rolls with a signature salad, egg custard, miso soup and top off the feast with a green tea ice cream.
KiSara, located on the third floor of Conrad Bangkok, is open from 11.30am to 2.30pm for lunch, and 6pm to 10.30pm for dinner.
This lunch offer cannot be combined with other promotions or vouchers.
Conrad Bangkok has won the Amazing Thailand Safety and Health Administration (SHA) certification for ensuring health and safety of all guests.
Call (02) 690 9233 or email bkkci.info@conradhotels.com to make reservations.
As France’s most exported dairy product, French cheese is renowned throughout the world. Some of the world’s most famous cheeses include Camembert, Mimolette, Comté and Emmental, all of which carry the “Made in France” guarantee of quality.
Tofu products have been in high demand since U.S. coronavirus shutdowns began in mid-March. MUST CREDIT: Photo for The Washington Post by Laura Chase de Formigny Photo by: Laura Chase de Formigny — For The Washington Post Location: Arlington, United States 
.jpg)
“This agreement with Central Retail is considered as a significant part as we have our mutual goals to promote, increase, and enhance the made-in-Italy products and services in the local Thai market,” gushed Giuseppe Lamacchia, ITA director at the Italian Embassy. “Obviously, it is a new commercial strategy which supports business in both physical and online stores for Thai consumers.”
.jpg)
%20(1).jpg)
SootinClaimon.Com 