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Whey by chef Barry Quek will finally open its doors in Central’s Wellington Street on May 25, 2021, after months of anticipation. It signals the Singaporean chef’s triumphant return to the fine dining space since the untimely closure of his award-winning restaurant Beet in April 2020, and a positive sign for the revival of the local F&B industry as it joins recent openings including Vicky Cheng’s Wing, located in the same building. Whey will be a modern venue dedicated to and inspired by the flavours of Quek’s Singaporean upbringing, on a level more pronounced than ever before. Serving a tasting menu that turns the spotlight on local, seasonal ingredients, Quek aims to combine his modern European culinary training with the flavours of his childhood the opening coda will serve as an introduction to his point of view through dishes inspired by the likes of bak kut teh, laksa, and the divisive durian fruit. ....
Pepper Pita wedges or toasted lavash pieces, for serving Directions Step 1: Heat the oven to 450 F, or heat a grill. Step 2: Pierce 3 medium eggplants in several places with a paring knife, then place them on a baking sheet (or directly onto the grill grate). Roast until the eggplants collapse, about 30 to 40 minutes. (For grilling, turn until all sides are blistered and eggplant has collapsed, 15 to 30 minutes.) It’s OK if they char a little. Step 3: Meanwhile, heat a large heavy skillet over medium-low heat; add 2 tablespoons olive oil and 2 large onions (cut in 1/4-inch-thick half moon slices). Season with 1/2 teaspoon salt. Caramelize the onions by cooking them slowly, stirring frequently, until they are dark brown. This may take 20 to 40 minutes, or longer. Take care that the onions don’t burn. Set the onions aside off the heat. ....
Glanbia managing director Siobhan Talbot. Glanbia plc has reported a double-digit decline in profits for 2020 as COVID-19 affected all areas of the business over the past 12 months. Announcing full-year results on Wednesday morning, Glanbia reported a 35% decline in operating profits for 2020 to just over €114m, as operating profit margins narrowed from 4.6% in 2019 to a very modest 3% last year. Glanbia recorded a 27% decline in earnings (EBITA) for 2020 to €175m, as earnings margins narrowed to just 4.6%. Earnings per share (EPS) fell 16% last year to 73.8c per share. The sharp drop in profits includes exceptional charges of €32m, which mostly relate to once-off restructuring costs within Glanbia’s performance nutrition division. ....