restaurant

At this Colorado Springs restaurant, it doesn’t matter if you’ve never been to Malaysia | On the Table | Thetribune

Eyebrows raised, I looked skeptically as my bespectacled friend, the one with the penchant for suede elbow-patches and sweater vests. “Malaysian food?” I asked. Not confident I had heard the professor correctly. “Really? In the Springs?” I may have sounded somewhat flummoxed, but our fair city is not known for a broad range of international cuisine; and a local discovery of food from the Southeast Asian federal constitutional monarchy is unheard of.

I have not had the privilege of traveling to Malaysia. China? Yes. Thailand? Yes. Korea, Japan? Yes, yes. But having yet to even sample Malay food, I was

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Explore the latest restaurant openings, including sushi pop-up Ken in San Francisco

Chef Chi Hang Ngai, also known as Chef Ken, is finally opening up his own proper restaurant in San Francisco.

Ngai has worked at Sushi Ran in Sausalito for 10 years and more recently spent five years at Kusakabe, both jobs under chef Mitsunori Kusakabe, before striking out on his own with his new restaurant, Ken, on Divisadero.

It hasn’t been a straight route to opening, however. 

“Right after I told my chef that I decided to open my restaurant, [it was] not even a week and then the city, everything just shut down,” Ngai said of his decision to

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Robots cook your food at this experimental new N.J. restaurant

The futuristic machine’s lid automatically lowers and locks in place.

The contraption, which looks like a cross between a food processor and a frying pan, begins to spin and whirr — think a washing machine gearing up for its spin cycle. But it’s not cleaning clothes. It’s getting ready to cook.

Soon the top opens and a side compartment filled with a thick brown sauce is catapulted into the pan. Thirty seconds after, a container of fried chicken to be launched into the fray. Steam begins to rise from the lid vents.

Less than a minute later, the lid rises

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At Nani’s, home cooking informs restaurant fare

Before most people open a restaurant, ample competitor research is conducted. Visits to restaurants of the same cuisine are usually considered square one in determining what food to offer, how to price it and how to make it different from similar dining spots.

But not for Nafeesa Koslik, who simply computed yields on her home recipe book to turn the family food she had made for decades into restaurant quantities before opening Nani’s Indian Kitchen last fall. The restaurant is located at 256 Milton Ave. in Ballston Spa.

Koslik arrived in the Capital Region from India during the blizzard

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