Page 22 - AHATA

a8 local
Tuesday 6 May 2025
Weekend of Celebration at St. Regis for the Official Opening of Akira Back

A New Reference of Innovative Gastronomy in Aruba

The St. Regis Aruba Resort
is an incredible milestone
in my culinary career. I’m
honored to begin this new
chapter in Aruba, an island
that inspires a fusion of cul-
ture and flavor, perfectly
aligned with my Japanese-
Korean culinary style. Akira
Back restaurant is a celebra- with Umami Aioli, Micro Rib with Asian Slaw). artist whose colorful designs
tion of my heritage, and I Shiso, and White Truffle For main courses, the restau- decorate the dining room
hope guests will enjoy unfor- Oil rant offers selections of Jap- and even feature on per-
gettable evenings sharing • Wagyu Bulgogi Taco anese A5 Wagyu or other sonalized plates.
(Oranjestad)–The St. Regis food and discovering dishes with Tomato Ponzu premium meats, all served
Aruba Resort proudly an- that tell the story of my life," • A classic Yellowtail Car- with his signature blend of Chef Akira Back is consid-
nounces the official opening the chef shared during his paccio with Jalapeño salt and butter. For seafood ered one of the global lead-
of its exclusive rooftop res- visit to Aruba. Sauce and Blood Or- lovers: ers in modern Asian cuisine.
taurant: Akira Back. Led by ange Soy • Miso Butterfish Since opening in Seoul with
world-renowned Chef Akira Chef Back curated a menu • Lobster Tail with Truffle a Michelin star, his portfolio
Back, this is the brand’s first that pays homage to his Sushi lovers shouldn’t miss Potato Foam and Man- now includes 25 restaurants
restaurant in Latin America. heritage and the inspirations his famous creations such go Papaya Hot Sauce around the world – Aruba
Located within Aruba’s luxu- that have shaped his culi- as Hot Mess (Crab Tempu- Reduction (inspired by is his first in the Caribbean.
rious new resort, Chef Back nary style. Highlights among ra, Avocado, Sashimi Poke, Aruba)
and his team serve a sophis- the appetizers include: and Marinated Seaweed) • King Crab Merus with Olivier Reschreiter, General
ticated fusion of Japanese • Akira Back Tuna Pizza or Cow Wow (Braised Short Garlic Butter and Chili Manager of The St. Regis
influences with vibrant Ko- Aioli – all must-tries. Aruba Resort, stated:
rean flavors, showcasing a “We are proud to welcome
rich culture in every dish. Akira Back restaurant also Chef Akira Back to our fam-
offers Japan-inspired cock- ily, elevating our culinary of-
Inspired by Aruba’s natu- tails like the Japanese Lem- fering to an artistic level and
ral beauty and the refined on Drop and Omija Sunset, creating an unmatched ex-
art of Asian cuisine, guests along with a selection of perience in Aruba.”q
enjoyed an innovative in- sake, shochu, wines, and
terpretation of steak and other premium liquors. Akira Back is open daily for
sushi that transcends culi- The restaurant’s décor in- dinner from 5:00 p.m. to 10:00
nary borders. cludes artwork by his moth- p.m. For more information or
er, Young Hee, a recognized reservations, visit: stregisa-
"Opening a restaurant at rubaresort.com

Dining in? Try making a local favorite

How to make “funchi hasa”

(Oranjestad)—A night in can be Directions
just as fun as a night out on the Bring water to a boil in a medium-
town, especially if you got the right sized sauce pan. Add in some salt
snacks to munch on. One of the and butter to taste in the boiling
most famous Aruban snacks or ap- water and let this dissolve and
petizers is “funchi hasa” (fried po- melt. Then, gradually add the flour
lenta sticks). A super easy meal while stirring with a wooden spoon.
that adults and children will both The mixture will start to begin to
enjoy. Here’s how to make it! harden pretty fast, so be careful
not to add too much. At this phase
Before we start, get to know the Aruban polenta, is a popular side of cooking, you want a goopy When your funchi is firm enough,
basics dish for local dishes, like soups, thick mixture, but thin enough so cut it into strips (size is up to you).
So what is funchi hasa? Funchi, or stews and fried fish. Made from a you can continue to stir to get all Heat up some oil in a pan and fry
corn flour, water and butter mix- the lumps out. those babies up! After frying, you
ture, this appetizer is traditionally can top it with some cheese or
eaten alongside a warm meal. After reaching a semi-firm, yet flex- enjoy it with your favorite dipping
However, locals also like to fry ible texture, grab a baking pan or sauce.
sticks of funchi for a quick and fill- any large, deep plate, and pour
ing snack. the mixture in. Be sure that this Note: We recommend the FUNCHI
plate is wet or greased so that the FRESKU polenta flour brand that is
Ingredients (measured by heart) mixture does not stick to the bot- sold in all supermarkets on the is-
1. Polenta flour* tom. Let this cool completely while land. You can also use yellow corn
2. Water it firms up for the last time. Once flour from the brand PAN.q
3. Butter it’s cooled you can enjoy it as is,
4. Salt to taste topped with some butter or shred- Photo credit of fried funchi sticks: Jac-
ded cheese. Or, you can take it to queline Felida on Pinterest.
another level of deliciousness.