{"id":10236,"date":"2023-07-24T13:44:23","date_gmt":"2023-07-24T11:44:23","guid":{"rendered":"https:\/\/kingstreet-magazine.com\/?p=10236"},"modified":"2023-11-24T09:16:40","modified_gmt":"2023-11-24T08:16:40","slug":"blueblood-rivals-london-and-dubai","status":"publish","type":"post","link":"https:\/\/kingstreet-magazine.com\/en\/blueblood-meet-zich-met-londen-en-dubai\/","title":{"rendered":"BlueBlood rivals London and Dubai"},"content":{"rendered":"

G<\/span>ules Verne would <\/span>full<\/span> be<\/span>wondering<\/span> have<\/span> looked at the interior of <\/span>BlueBlood<\/span>, the new restauran<\/span>t<\/span> from<\/span> the <\/span>Hilton<\/span>-hotel <\/span>in the strait. <\/span>Here is the underwater world <\/span>guided the design of the Hague concepton<\/span>t<\/span>wrapper Studio <\/span>Rehab<\/span>. <\/span>Especially the <\/span>spectacular <\/span>cocktail bar<\/span> in the atrium,<\/span> with its imposing steel structure<\/span>,<\/span> breathes 'Twenty thousand miles under the sea'.<\/span> All<\/span> no coincidence<\/span>, because also on <\/span>the <\/span>menu<\/span>map dominate fish and seafood. <\/span>The<\/span> main role <\/span>is disposable <\/span>for lobster, the blue-blooded animal from which the restaurant takes its name <\/span>owes<\/span>. <\/span>And the kitchen? A <\/span>fusion<\/span> of Peruvian and Japanese<\/span>:<\/span> the so-called Nikkei Cuisine<\/span>, <\/span>which in <\/span>inter alia <\/span>London and <\/span>Dubai<\/span> al<\/span> a big hit <\/span>is.<\/span><\/span>\u00a0<\/span><\/p>\n

\"Chef

Chef Luis Rojas was brought up on Nikkei Cuisine.<\/p><\/div>\n

Michelin star<\/h2>\n

The <\/span>typical <\/span>dishes, such as <\/span>sushi rolls<\/span> and <\/span>tiradit<\/span>o<\/span>,<\/span> exhibit <\/span>then<\/span> strong<\/span> visual <\/span>resemblance to well-known Japanese <\/span>variants<\/span> - <\/span>much <\/span>raw fish, tight<\/span>ke <\/span>formg<\/span>eving<\/span> - <\/span>them <\/span>taste very different. <\/span>\"You should know: the diversity of climates in Peru is huge<\/span>. <\/span>As a result, you can do all sorts of fantastic <\/span>add explosions of colour and flavour<\/span>, such as passion fruit<\/span>,<\/span> lime<\/span> and <\/span>chilli<\/span>s<\/span>. D<\/span>he Nikkei Cuisine is a freestyle<\/span> kitchen<\/span>,<\/span>\"<\/span> concludes <\/span>Rojas<\/span>.<\/span> So experimented <\/span>he <\/span>er <\/span>for years<\/span> lusty in <\/span>top<\/span>restaurants around the world. <\/span>\"The other day I made <\/span>even <\/span>a <\/span>roll<\/span> with <\/span>quinoa<\/span> and mango chutney. <\/span>With chutney<\/span> do you think <\/span>direct <\/span>to India, but the combination<\/span> of coriander and cumin <\/span>with <\/span>chili<\/span>'s<\/span> and pickled cucumber<\/span> was really <\/span>Nikkei<\/span>.\"<\/span><\/span>\u00a0<\/span><\/p>\n

\n\t
\n\t\t
\n\t
\n

<\/span><\/p>\n<\/div>\n\t<\/div>\n<\/div>\n<\/div>\n

Since his arrival in the Netherlands<\/span> strolls <\/span>the chief<\/span> to get to know the <\/span>wholesalers <\/span>\u00e9<\/span>n local markets in search of the best <\/span>ingredients<\/span>. \"The fish you have in the North Sea<\/span>, <\/span>is <\/span>very good. <\/span>And around the vegetables stands the Netherlands <\/span>to<\/span> known in the Emirates; I cooked there with produce from here.\"<\/span> Still <\/span>he also has to call on suppliers from afar. \"In <\/span>South America we have <\/span>e.g. <\/span>many kinds<\/span> quinoa<\/span>, and <\/span>of course the <\/span>chilli. Not <\/span>only <\/span>spicy<\/span>e<\/span>,<\/span> hear<\/span>,<\/span>\" he nuances<\/span> immediately<\/span>.<\/span> \"M<\/span>aar <\/span>well <\/span>up to <\/span>various <\/span>different applications<\/span>. So there is one that, when you grill it, gives off a nice smoky flavour. Well, that <\/span>have you<\/span> not here.<\/span> And h<\/span>elas is<\/span> the <\/span>Dutch <\/span>potato<\/span>, however tasty,<\/span> ill-suited<\/span>:<\/span> too much moisture<\/span>.<\/span>\"\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Classics<\/strong><\/h2>\n

The first menu of <\/span>BlueBlood<\/span> under <\/span>Rojas<\/span>' auspices is a fact. <\/span>Hereafter<\/span> many more will follow, as he changes <\/span>with the<\/span> season<\/span>and<\/span>. \"In autumn, I love truffles, so there's a dish of '<\/span>toro<\/span> salmon<\/span>', fatty salmon belly<\/span>,<\/span> With truffle on top. <\/span>A<\/span>ls spring comes, <\/span>go <\/span>me too something with lamb<\/span>svlees<\/span> make<\/span>, for example.\" <\/span>Still<\/span> a couple of <\/span>fixed <\/span>classics<\/span>, of which <\/span>the <\/span>lobster is the most important. \"We have <\/span>lobster ceviche<\/span>, lobster tempura, lobster tartare and grilled lobster,\" lists <\/span>Rojas<\/span> on. <\/span>\"<\/span>But also<\/span> ceviches<\/span> from <\/span>various <\/span>fish are always on it, both as a dish and in a <\/span>roll<\/span>. This also applies to <\/span>the prawns with passion fruit and <\/span>the <\/span>anticuchos<\/span>, <\/span>traditional <\/span>beef skewers<\/span> from the grill with spicy sauce.<\/span>\"\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

\n\t
\n\t\t
\n\t
\n

<\/span><\/p>\n<\/div>\n\t<\/div>\n<\/div>\n<\/div>\n

While <\/span>Rojas<\/span> passing the dishes in his mind, a smile appears on his face. \"I consider <\/span>them<\/span> as my children.\"<\/span> Although he has been making some dishes for years, he is looking <\/span>he<\/span> becoming<\/span> to new avenues. \"I am constantly trying to upgrade. Where I used to work with Australian beef, <\/span>I do<\/span> that now <\/span>with<\/span> that <\/span>beautiful<\/span>e<\/span> Japanese <\/span>Wagyu<\/span>-<\/span>meat. <\/span>V<\/span>ear the next card I am<\/span> al<\/span> busy the '<\/span>tuna<\/span> br\u00fbl\u00e9e<\/span>' <\/span>to fine-tune <\/span>which I <\/span>previously <\/span>developed in Dubai: tuna belly cubes marinated in yellow chilli milk with a caramelised layer of sugar on top.<\/span> First the savoury, then the sweet<\/span>e<\/span>: boom, boom!<\/span>\" <\/span>Then he stops talking and looks <\/span>he his hearing once <\/span>penetrating <\/span>to<\/span>. \"<\/span>Yes,<\/span> Admit it,<\/span> I see <\/span>your mouth watering<\/span>!<\/span>\"<\/span><\/span>\u00a0<\/span><\/p>\n

\"\"

The interior of the new Hilton restaurant BlueBlood.<\/p><\/div>\n

For w<\/span>ie<\/span> after dez<\/span>e<\/span> culinary<\/span> discovery tour<\/span> has not yet experienced enough new sensations<\/span>,<\/span> have the <\/span>mixologists<\/span> from <\/span>BlueBlood<\/span> in their <\/span>'<\/span>lab<\/span>oratorio<\/span>'<\/span> developed six special cocktails. There too<\/span>at <\/span>lacks the <\/span>Asian-South American <\/span>cross-pollination not. <\/span>How about the <\/span>Beetnik<\/span>, a mix of tequila, <\/span>mezcal<\/span>, sherry, cherry liqueur, beetroot extract, <\/span>cacao nibs<\/span>, <\/span>szechuan pepper<\/span> and cherries?<\/span> 'Our imagination seen through the lens of a kaleidoscope'<\/span>,'<\/span> says <\/span>BlueBlood<\/span> by yourself over<\/span> the cocktail menu<\/span>. Jules Verne would know what to do with it.<\/span><\/span>\u00a0<\/span><\/p>\n

www.blueblood.nl<\/span><\/span><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Jules Verne would have looked with admiration at the interior of BlueBlood, the new restaurant of the Hilton hotel on Zeestraat. Here, the underwater world has guided the design by The Hague-based concept developer Studio Rehab. Especially the spectacular cocktail bar in the atrium, with its imposing steel construction, exudes 'Twenty thousand miles under the sea'. All no coincidence,...<\/p>","protected":false},"author":2,"featured_media":10248,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[146],"tags":[2495],"opmaak":[354],"acf":[],"yoast_head":"\nKingstreet -<\/title>\n<meta name=\"description\" content=\"Met zijn Nikkei Cuisine combineert Chef-kok Luis Rojas Peruaanse en Japanse cuisine in het nieuwe Hilton-restaurant BlueBlood in Den Haag.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kingstreet-magazine.com\/en\/blueblood-rivals-london-and-dubai\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BlueBlood meet zich met Londen en Dubai\" \/>\n<meta property=\"og:description\" content=\"Kingstreet is h\u00e9t high-end mediamerk van Den Haag. Lees hier alles over lekker eten, mode, beauty, juwelen, kunst en interieur.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kingstreet-magazine.com\/en\/blueblood-rivals-london-and-dubai\/\" \/>\n<meta property=\"og:site_name\" content=\"Kingstreet\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-24T11:44:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-24T08:16:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/high-res_PAS02646-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"780\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Annerieke Simeone\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Annerieke Simeone\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/\"},\"author\":{\"name\":\"Annerieke Simeone\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/933ad3f8d93dd75b77cad2a87a3a1ac7\"},\"headline\":\"BlueBlood meet zich met Londen en Dubai\",\"datePublished\":\"2023-07-24T11:44:23+00:00\",\"dateModified\":\"2023-11-24T08:16:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/\"},\"wordCount\":734,\"publisher\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/#organization\"},\"keywords\":[\"BlueBlood\"],\"articleSection\":[\"Culinair\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/\",\"url\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/\",\"name\":\"Kingstreet -\",\"isPartOf\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/#website\"},\"datePublished\":\"2023-07-24T11:44:23+00:00\",\"dateModified\":\"2023-11-24T08:16:40+00:00\",\"description\":\"Met zijn Nikkei Cuisine combineert Chef-kok Luis Rojas Peruaanse en Japanse cuisine in het nieuwe Hilton-restaurant BlueBlood in Den Haag.\",\"breadcrumb\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/kingstreet-magazine.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"BlueBlood meet zich met Londen en Dubai\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#website\",\"url\":\"https:\/\/kingstreet-magazine.com\/\",\"name\":\"Kingstreet\",\"description\":\"Kingstreet is The Hague's high-end international media brand.\",\"publisher\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/#organization\"},\"alternateName\":\"Kingstreet Magazine\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/kingstreet-magazine.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#organization\",\"name\":\"Kingstreet\",\"alternateName\":\"Kingstreet Magazine\",\"url\":\"https:\/\/kingstreet-magazine.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/KS-logo-zwart.svg\",\"contentUrl\":\"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/KS-logo-zwart.svg\",\"width\":580,\"height\":122,\"caption\":\"Kingstreet\"},\"image\":{\"@id\":\"https:\/\/kingstreet-magazine.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.instagram.com\/boidr_kingstreet\/\",\"https:\/\/www.linkedin.com\/company\/boidr-kingstreet\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/933ad3f8d93dd75b77cad2a87a3a1ac7\",\"name\":\"Annerieke Simeone\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/kingstreet-magazine.com\/wp-content\/litespeed\/avatar\/0fbec2ab738612abc00cc8548c4459b5.jpg?ver=1791451871\",\"contentUrl\":\"https:\/\/kingstreet-magazine.com\/wp-content\/litespeed\/avatar\/0fbec2ab738612abc00cc8548c4459b5.jpg?ver=1791451871\",\"caption\":\"Annerieke Simeone\"},\"url\":\"https:\/\/kingstreet-magazine.com\/en\/author\/annerieke\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Kingstreet -","description":"With his Nikkei Cuisine, Chef Luis Rojas combines Peruvian and Japanese cuisine at the new Hilton restaurant BlueBlood in The Hague.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/kingstreet-magazine.com\/en\/blueblood-rivals-london-and-dubai\/","og_locale":"en_GB","og_type":"article","og_title":"BlueBlood meet zich met Londen en Dubai","og_description":"Kingstreet is h\u00e9t high-end mediamerk van Den Haag. Lees hier alles over lekker eten, mode, beauty, juwelen, kunst en interieur.","og_url":"https:\/\/kingstreet-magazine.com\/en\/blueblood-rivals-london-and-dubai\/","og_site_name":"Kingstreet","article_published_time":"2023-07-24T11:44:23+00:00","article_modified_time":"2023-11-24T08:16:40+00:00","og_image":[{"width":1170,"height":780,"url":"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/high-res_PAS02646-scaled.jpg","type":"image\/jpeg"}],"author":"Annerieke Simeone","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Annerieke Simeone","Estimated reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#article","isPartOf":{"@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/"},"author":{"name":"Annerieke Simeone","@id":"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/933ad3f8d93dd75b77cad2a87a3a1ac7"},"headline":"BlueBlood meet zich met Londen en Dubai","datePublished":"2023-07-24T11:44:23+00:00","dateModified":"2023-11-24T08:16:40+00:00","mainEntityOfPage":{"@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/"},"wordCount":734,"publisher":{"@id":"https:\/\/kingstreet-magazine.com\/#organization"},"keywords":["BlueBlood"],"articleSection":["Culinair"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/","url":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/","name":"Kingstreet -","isPartOf":{"@id":"https:\/\/kingstreet-magazine.com\/#website"},"datePublished":"2023-07-24T11:44:23+00:00","dateModified":"2023-11-24T08:16:40+00:00","description":"With his Nikkei Cuisine, Chef Luis Rojas combines Peruvian and Japanese cuisine at the new Hilton restaurant BlueBlood in The Hague.","breadcrumb":{"@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/kingstreet-magazine.com\/blueblood-meet-zich-met-londen-en-dubai\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/kingstreet-magazine.com\/"},{"@type":"ListItem","position":2,"name":"BlueBlood meet zich met Londen en Dubai"}]},{"@type":"WebSite","@id":"https:\/\/kingstreet-magazine.com\/#website","url":"https:\/\/kingstreet-magazine.com\/","name":"Kingstreet","description":"Kingstreet is The Hague's high-end international media brand.","publisher":{"@id":"https:\/\/kingstreet-magazine.com\/#organization"},"alternateName":"Kingstreet Magazine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/kingstreet-magazine.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/kingstreet-magazine.com\/#organization","name":"Kingstreet","alternateName":"Kingstreet Magazine","url":"https:\/\/kingstreet-magazine.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/kingstreet-magazine.com\/#\/schema\/logo\/image\/","url":"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/KS-logo-zwart.svg","contentUrl":"https:\/\/kingstreet-magazine.com\/wp-content\/uploads\/KS-logo-zwart.svg","width":580,"height":122,"caption":"Kingstreet"},"image":{"@id":"https:\/\/kingstreet-magazine.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.instagram.com\/boidr_kingstreet\/","https:\/\/www.linkedin.com\/company\/boidr-kingstreet"]},{"@type":"Person","@id":"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/933ad3f8d93dd75b77cad2a87a3a1ac7","name":"Annerieke Simeone","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/kingstreet-magazine.com\/#\/schema\/person\/image\/","url":"https:\/\/kingstreet-magazine.com\/wp-content\/litespeed\/avatar\/0fbec2ab738612abc00cc8548c4459b5.jpg?ver=1791451871","contentUrl":"https:\/\/kingstreet-magazine.com\/wp-content\/litespeed\/avatar\/0fbec2ab738612abc00cc8548c4459b5.jpg?ver=1791451871","caption":"Annerieke Simeone"},"url":"https:\/\/kingstreet-magazine.com\/en\/author\/annerieke\/"}]}},"_links":{"self":[{"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/posts\/10236"}],"collection":[{"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/comments?post=10236"}],"version-history":[{"count":7,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/posts\/10236\/revisions"}],"predecessor-version":[{"id":11021,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/posts\/10236\/revisions\/11021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/media\/10248"}],"wp:attachment":[{"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/media?parent=10236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/categories?post=10236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/tags?post=10236"},{"taxonomy":"opmaak","embeddable":true,"href":"https:\/\/kingstreet-magazine.com\/en\/wp-json\/wp\/v2\/opmaak?post=10236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}