food & entertainment

Food, glorious food, comes alive in our special Gourmet Dining supplement, which features some of the truly amazing restaurants in Singapore and Malaysia. From stylish Asian cuisine, to flavourful Spanish food, our focus is going to make you drool! New chefs in some new Asian properties are also looking to stamp their marks on the palates and hearts of guests, while in Malaysia, one amazing woman with no culinary training has become the talk of the town and the skies. Go behind the scenes of a chef’s daily life and discover how celebrated chef Sam Leong lives now he is out of the kitchen.

Page 31 FROM THE WOK 32 three-night culinary extravaganza three-night culinary hospitality asia savour thebestofMalaycomfort Cuisine Chefrecentlyopenedhis noodles anddumplings, thusthe three-day specialmenufeatured the bestofPanSoutheast Asian ingenious collaborationofguest expect toexperiencesomething The talentedMalaycuisinechef Asia Platinum Award Best Asian Platinum Award Asia who hashadpastexperiencein months byguestchefswhowill exciting on the menu every two exciting onthemenuevery Chef ZabidiIbrahim, Hospitality Dedicated toredefiningcuisine chef Will Meyrick. Employedby at 3-1JalanPJU7-7A, Mutiara very ownrestaurantatMutiara very casual diningscene, attracting of redandblackwhileframing feel, deckedinstrikingshades and delicioustraditionalMalay culture, patronsatSarongcan Black SesameCookingSchool designed with a contemporary designed withacontemporary Damansara calledNeo Tradisi. Beijing andSarong’s own very present theirdishesalongside on 24 to 26 February withthe on 24to26February Sarong MeetsBeijing Neo Tradisi Opensat Malay finediningexpandshis after Asian cuisinefinedining cuisine coupledwithBeijing’s portfolio byventuringintothe food loverswhoenjoysimple for hisinventiveflairin Asian Damansara, PetalingJayato illustrations.Neo Tradisi Visit the actionkitchenareaisan in Beijing, Chairman Wang’s Meyrick, whoisbestknown extensive spreadofcartoon Mutiara Damansara restaurant inBalihosteda specialities arehandmade chef Chairman Wang from Sarong, themostsought- cuisine. The restaurantis tummy-warming cuisine. gastronomy. food. Host ChefCharlieBrown bit ofmustardwereaddedtothickensauce. Erdinger Dunkelwasaddedintothepantocaramelizeonions, andthencream, cornstarchandalittle Erdinger Dunkel. The porkmeatwasfirstseasonedwithsalt, pepperandpaprikathenstirfried. arugula, tomatoesandPortobellomushrooms. Next, hedemonstratedhowtomakePorkEmincein was aKonigLudwigSteakSalad. Kernusedsirloinsteakforthisandpaireditwithbutterheadlettuce, Manager, RicardoLohattheeventthatsawMasterChefwhippingupspecialtydishes. The firstdish is thedistributorforimportedbeersavailableatBrusselsBeerCafewasrepresentedbytheirGeneral which featuredscrumptiousBelgiumcuisinecookedwithpremiumbeer. LuenHengF&BSdnBhdwho Cafe inSolarisMontKiara. The disheswereexclusivelycreatedfortheChineseNewpromotionalmenu University CollegeofHospitalitywasinvitedtodoa ‘cooking withbeer’demonstrationatBrusselsBeer WACS GlobalMasterChefJochen KernwhoisDirectoroftheSchoolCulinary Arts atBerjaya Cooking With Beer Pork EminceinErdingerDunkel diverse ethnicofferingforrestaurant guests. highlighted throughhisuseofnative vegetablessuchas Te MaoriandHuakororopotatoes –atruly synonymous with Aotearoa and theBayofPlentyregion. Brown’s ownculturalinfluencesare including theLodge’s ownorganicvegetableandherbgarden. tread carefullyontheearth, LeManoirrestaurantoffersamenu sourcedentirelyfromlocalproduce, Hotel boastsNewZealand’s firstandonlyorganiclodgerestaurant. Foundedwiththe philosophy to experience ofrusticNewZealand. Nestledintherichculturallandscape ofRotorua, theBoutique Indulge yourappetiteforlocalflavourandinternationalstyleatHamurana Lodge–aquintessential Boutique HotelBringsLocalFlavourTo TheTable Host ChefCharlieBrownbringsaninspirationalmenutothetableatLe Manoir, creatingflavours New ZealandLambpairedwithfetaandapricots Konig LudwigSteakSalad EAST N’ WEST 33 hospitality asia

Prior to Fortevillage, Concezzi Concezzi Prior to Fortevillage, Executive Chef Thailand Regis Bangkok, The St. Regis Bangkok has named The St. Leonardo Concezzi Executive Chef. Chef Concezzi is tasked As such, food promotion with menu design, and food decoration as well as food hygiene and food safety for all of The He arrives at the restaurants. Regis Bangkok after three years St. as Executive Chef at Fortevillage in Italy where he managed Sardinia, and oversaw all operations including 100 chefs cooking up to 4,500 food covers per day. worked for top-rated luxury hotels most notably the around the globe, Four Seasons Resort Damascus, as Chef de Cuisine and Executive At the Four Seasons Sous Chef. he held the Executive Damascus, Sous Chef position in which he supported the Executive Chef in ideas and implementing new menus, as well as staff training concepts, and product research for the resort’s three restaurants and three lounges. Leonardo Concezzi Yoss has had an incredibly diverse has had an incredibly diverse Yoss

Jack Yoss Chef de Cuisine W Retreat & Spa Bali-Seminyak, Indonesia Cuisine de as Chef is appointed Yoss Jack Retreat W – property W first Indonesia’s of An accomplished & Spa Bali-Seminyak. global chef who has served alongside some the culinaryof the biggest names in world, retreat’s will take the helm of the Yoss Starfish restaurant, Asian concept Pan the creation and where he will steer Bloo, and day-to-day preparation of the menu operations. marked by and exciting culinary career, experiences and fortuitous relationships Yoss first visited Bali in 2005 and was inspired by the people, the culture and, of course, the the of course, the culture and, first visited Bali in 2005 and was inspired by the people, Yoss Liew has always been captivated Liew has always been captivated were two special if there Asked with some of the world’s most renowned and beloved chefs. Yoss grew up in Las Vegas with with Vegas grew up in Las Yoss chefs. most renowned and beloved with some of the world’s Vegas, Las in career his on embarked He cooking. and cuisine of love a fostered who father a in exclusive Chinois Restaurant Puck’s Wolfgang a saucier at eventually landing a coveted job as create to flavors balancing about him taught and Yoss, of fan early an was Puck Palace. Caesar’s then moved on to San Francisco – the Yoss Chinois’ signature delicious and delectable sauces. famed Postrio a name for himself at Puck’s home of innovative upscale cuisine – where he made working his way up from pastry cook to Chef de Cuisine. restaurant, his affinity for he blends In creating the menus for Starfish Bloo and its service operations, food. Asian cuisine. the local culture with his love of Pan Dim Sum Chef Malaysia Sheraton Imperial Kuala Lumpur, been Ken Liew has at Merlin Hotel in Melaka, Ever since he got his first job at the age of 18 makes he friends, his amongst chatty is and happiness personifies he While food. with besotted especially seafood. of ingredients, no compromise whenever it comes to freshness The cultural lifestyle. by China’s especially the and people the cuisine, beautiful mountains wide open spaces, and enrapturing waterfalls beckons him...and that is when he pulls out his beloved camera and turns into a shutterbug. ingredients or herbs that he cannot must he that reveals he without, live have a kitchen well-stocked with fresh play kids His parsley. and onions spring to spend loves he life; his in role huge a grow them watching them, with time and learning from them at the same he And if the kids are occupied, time. turns to a good football match involving Manchester United or his favourite Asian Food Channel. Ken Liew Kum Seng STAR CHEF 34 hospitality asia liver; ExecutiveChef Yves Schmid;Pan-friedmozzarella Clockwise fromabove: Risottowithsaffronandgoose wrapped inParmaham;Kingtigerprawnswithblack venere ricetimbale prawns areseasoned andpanfried. Avocado sauce panwithextravirginoliveoil. The king Venere –blackricecookedinabouillonon of kingtigerprawnsisaccompanied by greens. The visually stunning presentation homemade black olive tapenade and fresh ham, with and then pan fried and served The mozzarellaisenvelopedwithParma buffalo mozzarellawrappedinParmaham. To temptourpalates, Schmidpresented elegance and colonial charm.century & Bar where its new interiors fuse 21st to thenewlyrefurbishedSensoRistorante Italian cuisine. Hospitality Asia paidavisit flairinbothtraditionalandmodern culinary Yves bringsthemenutolifethroughhis Executive Chef. joined SensoSingaporethefollowingyearas at theSwissskiresortinlate2009, and Holdings, heopenedSenso(Cras-Montana) L’Evidence inGeneva. Together withSenso Chateauvieux, HotelRichemondand establishments such as Domaine de 1990s, andhonedhisskillsinrenowned began hischefapprenticeshipinthe Switzerland, ExecutiveChef Yves Schmid Born inSouthKoreaandraisedGeneva, Senso Sensational Always seekingtosurprisediners, cooking styleand techniques.” able toconstantlyimproveandrefine my cuisines. Through these experiences, I’m also broadensmyknowledgeof different Not only do I enjoy eating them, but it food fromdifferentcountriesand cultures. “I enjoytravellingalotbecauseIget totaste different cuisinesandcultures. Heexplains, most ofhisskillsfromexperiencingthe parmesan cheeseandrosemary. being flavouredwithextravirginoil, butter, polenta iscookedinbrothandmilk, before attheside.with thepolentaserved The polenta mousseandpresentedonacocotte, paired withlemongremolataonrosemary an alluring contrast in colour. Ossobucco is top ofthisyellowbeautytoaddflavourand marinated port wine cherries are placed on withtherisotto,served whilesweethome- sweetness. Foiegrasispan-roastedand rice infused with saffron for the colour and with amixedsaladandSicilianorange. of thisgreenandblackpatty, andgarnished scrumptious prawnsarethenplacedontop in apattytoppedwiththeblackrice. The is thenmashedwithlemonjuiceandlayered As awell-travelledchef, Schmidgarners The RisottoCarnarolifeaturescarnaroli STAR CHEF 35

hospitality asia

Top row (from the left): Codfish with enoki Codfish with enoki row (from the left): Top mushrooms with ginger; Pumpkin puree topped with black glutinous rice Executive Chinese Chef Above (from the left): Ho Boon; Dim Sum Chef Ken Liew Kum Seng; Ho focuses on simplicity, and his other and his other Ho focuses on simplicity, that grows beside bamboo, and is vastly and is vastly that grows beside bamboo, Its spongy texture is a cross more expensive. and altogether between tripe and fish maw, quite an experience. special items showcase how important special items showcase how important His codfish with enoki fresh produce is. hearty; luxuriantly is ginger with mushrooms while his crabmeat with sweet corn and forcing diners broccoli is a palate tamer, to concentrate on the subtleties of the sea His signature sweet shellfish and crisp corn. dessert of pumpkin puree topped with black glutinous rice clearly underscores how cuisine Cantonese on take his garde avante No wonder people keep coming back can be. for more. Celestial Seasonings Celestial “In dim sum there are some items that “In dim sum there are some items that salvo shows why he is so Ho Boon’s The dynamic duo of Executive Chinese Chef The dynamic duo of Executive Chinese Chef Ho Boon and Dim Sum Chef Ken Liew Kum Together, Seng is a stellar culinary pairing. the two are redefining Cantonese cuisine at Chinese Sheraton Imperial Kuala Lumpur’s With a newly restaurant Celestial Court. and a whole new take on spiffed up kitchen, two have the how Chinese food is served, managed to perk up even jaded palates with their inventive menu and special dim sum items. are so quintessential that no dim sum chef Things like the would try to change them. traditional shrimp dumpling and siew mai are really off limits to experimentation,” Liew’s his credit however, To explains Liew. “The best seller is one of his own creations. banana spring roll with wasabi mayo is something I could not take off my menu even Diners ask for it all the time if I wanted to. and really like the pairing of the banana and shares shrimp wrapped in crisp vermicelli,” His other with his irrepressible grin. Liew, top sellers are the crispy scallop with mango scallop and pumpkin dumpling and salsa, crabmeat pot sticker – all served such with ornamental. almost appear they that delicacy He pairs the highly acclaimed in his field. most succulent asparagus with bamboo pith and shrimp to present a dish as fresh according Bamboo pith, as it is mystifying. does not really come from bamboo, to Ho, it is fungi Rather, nor is it a kind of shoot. CHEF TALK 36 hospitality asia Bunga EmasRestaurant. Executive SousChef,SabriSoid;andChefKhairulGhazali,deCuisineof key individuals–TheRoyaleChulan’s DirectorofFood&Beverage,AzruleAziz; the scenesofHAPA Malaysia’s GalaDinnerwasadevoted team ledbythree (HAPA) callsforgoodjudgement,perpetualfocus andbottomlesspassion.Behind Presenting afabulousmenuforaneventliketheHospitalityAsiaPlatinumAwards and the kitchen but I must say everything came and thekitchenbut Imustsayeverything staff some miscommunication between the service Azrule recalls the day of the event, “There were occasion onlymeantthatchallenges wouldarise. fitting eventforadegustationmenu.” Risingtothe came tousin2009, andwe figured thisisthemost ever beendoneforabanquetingevent. The idea think adegustationmenuwith11courseshas Azrule, “This isanewexperienceforus. Idon’t the degustationmenutheylongtalkedabout. Says this wouldbethebestopportunitytoshowcase Committee, Azrule Aziz andSabri reasoned that Adding FlavourTo HAPA Malaysia several foodtastingswiththeHAPA Chulan tohosttheGalaDinner. After for the F&B team at The Royale was achallengeandanopportunity a uniquemenu.” After HAPA, theF&Bteamgrew to provemyselfthatIwascapable ofcreating cooking. The HAPA eventgavemeanopportunity have ideasandcreativity, andbeadventurousin Sabri continues, “As chefs, wealwaysneedto whatwehadonourmenu.”for newgueststotry Degustation meanssampler–soit wassuitable restaurants respectivelyofferthetwocuisines. French-Malay cuisine because our two fine dining fine diningrestaurants. Hesays, “We decidedon Sabri, wasto promote The RoyaleChulan’s two to doit, proudofmyteam’s soI’mvery efforts.” courses possible. IthinkwearethefirstinMalaysia this dreamofpreparingadegustationmenu11 together attheend. The entireF&Bdivisionmade The inspirationbehindthemenu, explains CHEF TALK 37 hospitality asia

Far left (L-R): Executive Chef, Sabri Soid; Sabri Soid; Executive Chef, Far left (L-R): Director of Food & The Royale Chulan’s Aziz; and Chef Khairul Azrule Beverage, Chef de Cuisine of Bunga Emas Ghazali, Restaurant Chef Khairul Clockwise from the top left: Ghazali in action – Khairul is best known for his flair in modern-traditional Malay The newly promoted Executive cuisine; Chef Sabri Soid specializes in French- attention Malay cuisine; Chef Sabri’s to detail is exemplified in the unique The Royale presentation of his dishes; Chulan chefs present their culinary ‘a la minute’ with the ingredients creativity they have in hand Khairul narrates the day as he remembers. remembers. he as the day narrates Khairul When asked about how early they went into outstanding to watch. For this, I can never fully fully I can never For this, outstanding to watch. express my appreciation to them.” had to distribute We “Every kitchen was busy. the different courses to the different kitchens. Sabri by stations and delegations.” worked We found that one of the biggest challenges was the “Just one plate He reveals, plating of the courses. including saucing and goes through five stages, I think it was important for us because garnishing. we could we wanted to prove that as Malaysians, event That we could pull off a banqueting do it. And we with a French-Malay degustation menu. did it without the help of any international chefs,” he comments. Azrule relates, work on the day of the awards, couldn’t We didn’t go home for three days. “We The only thing on our neither could we sleep. eat, minds was how to make sure the food is kept and how to intact keep the taste how to warm, ensure that the other kitchens are carrying out our really didn’t have time We instructions properly. he continues, On that note, to think about sleep.” accepted this challenge with confidence “We because it was our vision to do something that Thanks has not been done before in Malaysia. are capable of now realize that we we HAPA to weeks The event.” prestigious a such undertaking chock-a-block with have been following HAPA Among them and good news arrived early. events, “We promotion to Executive Chef. was Sabri’s People HAPA. of recognition from gained a lot an was there and us in confidence gain to started The Royale instant awareness on the F&B scene in Azrule concludes. Chulan,” Khairul shares, “I think the most memorable “I think the most memorable Khairul shares, One can imagine that preparing a degustation confident and implemented new menus at the the confident and implemented new menus at introduced a degustation “We other restaurants. Ping naming Tai menu in our Chinese restaurant, shares the very animated Marathon menu,” it the Azrule. Gala Dinner for me was thing from the HAPA From the the teamwork amongst the F&B team. & apprentice level up to the Director of Food every single Beverage and General Manager, It was nice to experience person gave it their all. Overwhelmed by the energy of great teamwork.” the to appreciation his extends Azrule gratitude, team for their efforts in making the event a success. “I would really like to thank our General Manager, He Franz Swoboda for being our pillar of strength. gave us room to carry - he never out our ideas stopped us but only gave his input where he felt Mr Swoboda kept reminding things could improve. us that this will be the event of our lives and this we didn’t At first, notion resonated in our minds. Azrule, remarks quite understand what he meant,” It agreement. in laughed chefs two other the as was when they realized that it was only after HAPA truly the event of their lives; the biggest opportunity for them to showcase their talents as Malaysian F&B professionals. menu of 11 courses for 600 persons would have there were Needless to say, its ups and downs. to but it all came some moments of great stress, “From basement Azrule, Describes a good end. every single cook and 2 to the kitchens upstairs, They were very service staff toiled like machines. such I have never seen patient with our passion. it was determination and patience before and truly, CHEF TALK 38 hospitality asia On ADream And ASong shine evenmorebrightly. on ofanenchantingboutique hotelhasseenherentrepreneurialstar has madeIpohasuddenstop forgourmets,whiletherecentadd- culinary treasures.Inashort spanoftime,herrestaurantIndulgence Malaysia Airlines’ChefOnCallprogramme–isoneofMalaysia’s living Julie Song–chefextraordinaire,restaurateur, recentalumnusof forms. Itwasmypassionforfoodandawant one dream comes full into reality another one dreams andonedreamleadstoanother. Before model. That wasoneofmydreams. Ihavemany the catwalkbeforeitborefruit. “Yes, Iwasa to amazingfoodtookadetouron training.formal culinary Her route dreams, Songdoesnotpossess strong believerin the powerof to thechef-on-callmenuwheretheycanorder member logsin, theyareautomaticallydirected pre-order concept. OncetheEnrichPlatinum with muchacclaim. “Chef OnCallisa24-hour Platinum LoyaltyProgrammewhichwasreceived fine dining. Songcreated25dishesfortheEnrich what Indulgenceoffered–simple, tastefullydone ingredients, in order to create a menusimilar to there customizeherownrecipesusingtheairline’s preparation, fromtheground level up, and from of learningtheinandoutsin-flightfood Platinum Awards. through Song’s participationintheHospitality Asia business classes–somethingwhichcameabout Platinum Cardmembersonthecarrier’s firstand with Malaysia Airlines to be Chef On Call to Enrich shared theanimatedSong, whorecentlytiedup the mornings and having a good cup of coffee,” look forwardto coming intothe restaurant in it to be a ‘home-away-from-home’. I actually homely–alotofhotelguestshavefound very hotel has not changed Indulgence at all. It is still knew what I wanted to do with the space. The When Iwalkedintothisbungalow, Iimmediately so Ithoughthavingalittlehotelwouldbegood. and winedidn’treallywanttodriveback, outstation customerswhocametoenjoythefood was toownaboutiquehotel. Itwasmoreformy lavishes onherclientele. “Another ofmydreams another of Song’s dreams and thecare she hotel ontheupperfloor–aprojectwhichmerged little bungalow.” two shoplotsbeforemovingintothiswonderful market beforetakingupafullshoplotandthen quietlywithhalfashoplottotestthe I startedvery Malaysianized versionandaniceplacetoenjoyit. good food, authentic Western foodratherthanthe coffee, agoodmachinethat makes goodcoffee, café inIpoh. Itwasmoreforme–Iwantedgood good foodthatmademedecidetostartalittle Song hadtoembarkonabrandnewjourney The littlebungalownowhousesherboutique CHEF TALK 39 hospitality asia

Far left : Chef extraordinaire and Chef extraordinaire and Far left : restaurateur – the enigmatic Julie Song Indulgence Restaurant & Living, Above : neatly tucked in the heart of Ipoh; Each room at Indulgence Living is delicately designed and homely; Each dish is a work of art and the pastries at Indulgence Restaurant are simply mouth-watering Unafraid of challenge, Song believes her Song believes her Unafraid of challenge, as bold about taking criticism however, is, She other restaurants in other countries. There will will There other restaurants in other countries. always be new restaurants coming up and new always have to be one step We hotels coming up. ahead of everything.” customers dine often at Indulgence (sometimes the that five the of out days four as many as because they are continually restaurant operates), refreshed as the same dish is never prepared the “There is no way someone can say same way. Everyday they have tried everything on the menu. A dish is always prepared there is something new. she laughs. differently every week,” and when asked as she is careful about giving it, what she would do if she had not enjoyed a meal “I’m not she muses, at another establishment, if I sure if I would comment on it! But actually, would I often, there dine and restaurant a like It like to be able to share my views with the chef. and it welcome would I chef. the on depends really complaint than a a have rather would I it. accept If there because it helps me improve. compliment, to I would like with my food, wrong something is At least I can do something about it know about it. very important.” That’s and remedy it. The Chef On Call venture sparks another another sparks venture Call On Chef The Song walks the line between irreverence and So does her success suggest that passion That’s “Every day there is something new. from a pre-course choice of starters, mains and mains and choice of starters, from a pre-course They were very pleased with the menu desserts. really Travellers a lot of orders. and there were Airlines’ efforts in launching appreciate Malaysian Whenever they service. this menu and the extra I believe they appreciate the they dine and travel, says fine dining menu on-board,” quality of the being the possessor Song matter of factly; herself of many air miles. “I hope to provide foodie. dream in the passionate In a way it also more consultancy services in KL. as many people get to promotes the restaurant Indulgence through me. know about the restaurant It Restaurant & Living will always remain in Ipoh. to will never be franchised and I have no intention The only way to promote the restaurant branch out. is for me to go out and do something different.” affront in the same delicate manner in which she While never denying her lack her businesses. runs believes it has she of formal culinary training, helped her individualize preparations to reflect use are “All the ingredients I her personal taste. I don’t Whatever I taste which a personal choice. different It’s I don’t serve in my restaurant. like, culinary from having a are where you background I techniques. preparation or rules by restricted prepare my dishes differently in a way that I can choose to use whatever ingredients I have and My customers are always not follow the norm. surprised as my dishes are completely different cuisine. Western from other restaurants serving prepare and ingredients fresh on concentrate I it saucing over without way, simplest the in it and accompany it with special vegetables like some There are baby carrots or purple carrots. seen before, have even may not vegetables you as I am the only person in Malaysia importing secure in her comfortably, she says, them,” accomplishment. it make to takes it that all are talent innate and Again Song shows in the hospitality business? “Nothing off her well-balanced approach to life. is easy and you have to have that at the back of Anyone venturing into this business your mind. part Passion plays a big will have a lot to learn. I strongly and maybe 40 percent is innate talent. believe as a chef you have to love what you’re cooking and you have to eat what you’re cooking. cook you because just that saying no is There asserts the you’re just fed up of it,” every day, entrepreneur who sees her travels as part of her education. new Just to see what why I do a lot of travelling. new in ingredients there are and to see what’s PHILANTHROPY WATCH 40 hospitality asia Living TheDream the Sam.Leong@ForestCooking School. well-loved chefandwegota sneakpeekintotheirnewestadventure, wife, ForestLeong?Hospitality Asiacaughtupwiththedowntoearth, fulltime familymanandfocusonbuildingacookingschool withhis it all.Butwhatmadethisiconstepoutofthespotlight tobecomea a celebritychefappearingonmultipletelevisionshows, hehashad of. FrombeingtheDirectorofKitchensatTung LokGrouptobecoming As achef,SamLeonghasachievedmorethanhecould everdream awards, giventheopportunitytobeontelevisionandI achieved allmygoalsasachef;honouredwithsomany decode thedecisionasmostsignificantofhislife. “I that heisdeeplypassionateabout, butLeongprefersto travelled theworld. Iwasevenfortunateenoughtowork with the prestigious Tung Lok Group. But one day it groups. “When thedecisioncametomegiveup my job, Irealizedthat I wanted to provide her with the opportunity to teach in our very owncooking the opportunitytoteachinourvery struck methatIshouldputastopsomewhereand school. Ihavefulfilledmydream, soasahusband I’m heretofulfilhers.” is hardlythecaseofwalkingawayfromacareer now takesastepbacktobecomefamilyman. It favourite chef Sam Leong has earned his and ame comesandgoesforsome, butSingapore’s and beganfeelingcomfortableteachingbigger focus onmyfamily,” hesays. during thattimeForestgainedconfidence humble televisionchefnarrated. Itwas for closefriendsandneighbours,” the started outbyhavingclassesathome to my wife for 20 years and the pattern with meneverchanged. Iwenttowork teach peoplecookinginstead. Sowe suggested thatsheuseher talent to Leong recounts, “I’ve beenmarried but Itoldherit’s toocompetitive. I at 8amandcameback12am. I to openarestaurantinSingapore poured outallmyeffortintowork, and my family understood.” While Forest. it wouldhavebeentoolateto always beendeartohiswife, regret notspendingenough into pursuingaventurethathas older, Leongquicklytookaleap time withhisfamilywhenheis “For manyyearsmywifewanted PHILANTHROPY WATCH 41 hospitality asia

For more information, contact: For more information, Sam Leong @ Forest Pte Ltd 4A Craig Road Singapore 089664 +65 6222 3305 Tel: www.samatforest.com Far left : Forest lives her dream of Forest lives her dream of Far left : with the support of teaching culinary arts, her celebrity chef husband Chef Sam Leong and his wife, Above : Forest at their new cooking school Blast from the past – some 20 Left : years ago when Sam and Forest were in their teens an occasional guest chef, he looks forward to to he looks forward an occasional guest chef, spending quality time with his wife and children Sam and On Fridays to Sundays, on weekdays. Forest dedicate their time at Sam.Leong@Forest Cooking School to engage in culinary action and goal is to impart to students Forest’s discussion. while deflating the Thai food is, how comforting Thai cuisine is complicated. myth that cooking Sam passion for teaching, Inspired by Forest’s hopes to impart to both beginners and trained chefs alike not only the skills of innovative cooking “We hospitality. and food of essence the also but treat our students as friends and hope to give back to society with the years of culinary knowledge he says and experience we have accumulated,” with a warm smile. The school is located on the second floor of The school is located on the second floor of The courses range between SGD 80 to As the father of two expands his portfolio to a quaint shop house on Craig Road. The design design The a quaint shop house on Craig Road. the concept aptly – as cozy kept simple and is to suggests that only a lucky handful will get There is experience the hospitality of Sam Leong. a self-sustained cooking studio that comfortably seats up to 20 students for the exclusive cooking The studio features a built-in camera classes. cooking project visually to screen LCD and while the Leongs conduct their demonstrations, for classes in the most intimate way possible Betting that students to fully grasp the lessons. the duo nothing is ever too basic at this school, believes in building relationships with students and ensuring they get the best out of their time Lessons are not just about learning how here. to the best way be might what a knife or hold to but it is cooking made fun and Thai, prepare pad try “We to keep the groups small approachable. them to attend to time more have we that so very and exclusive individually – in a way it’s explains Leong. intimate,” while I teach Thai cuisine, “Forest teaches 100. Most housewives want to Asian. Chinese and learn home cooking; so the ingredients we use are obtainable from accessible places like the market “It is important to know that Leong says. or NTUC,” know an experienced chef doesn’t necessarily Just because I how to be a culinary instructor. have used fancy ingredients when I was cooking that doesn’t mean I have to teach professionally, need to be flexible in We my students the same. teaching.” in addition to being being a culinary educator, AROUND TOWN 42 processes andingredientsasshe hospitality asia recently. The celebrity TV hostof raisin buttertarts, maplewalnut visit to Asia. Luckyguestswere Lumpur aspartofherfirstever crowd, answeringquestionson and cheddarmuffins. Everthe presented SweetSecrets With pastry chefstoatreatwhenit pastry Sugar andFreshwasinKuala able toseethesunnynatured saw thepopularchefpresent treated bakersandwould-be Olson inactionataseriesof cooking demosandlunches. it apointtointeractwiththe Pastry’s Sweetheart crowd-pleaser, Olsonmade Anna OlsonatLeMeridien ice creamandapple, date The Asian FoodChannel The oneatLeMeridien Anna Olsoninaction went along. Executive Chef. Rajesh Kanna, SheratonImperialKualaLumpur’s geniusPotato Board enlisted the help of culinary Malaysian markets. To dothis, the UnitedStates was tointroducefresh, newpotatovarietiestothe matter ofcourse, themainthrustofevent Malaysians andmostof Asia usepotatoesasa look differentlyuponthehumblespud. While a great wayto make both chefs and laymen the SheratonImperialKualaLumpurHotelwas The All About US Tablestock Potatoes heldat Potato Thoughts a splashpoolparty. Outdoor Theme Parkforafun-filledtimefeaturing to 12 April, headto Arena ofStarslocatedatthe level 2ofHighlandsHotel. And lastlyfrom11 April you canjoinintheexcitementat VIP Restaurant, of theFirst World Plaza. On11 April to13 April, 2011 makeyourwaytoFirst World Cafe, level3 mouth-watering Thai fare. From1 April to30 April cultural Thai dancesandanextensivespreadof such asthewatersplashingparty, elephantrides, a thrillingexperiencewithitsarrayofactivities at theirannualSongkranFestivalwhichpromises Resort’s World Gentinginvitesyoutojoininthefun Festival RW GentingCelebratesSongkran The humblepotatoisexaltedbyExecutiveChef RajeshKanna variety. potatoes as well as the traditional yellow skinned masterpiece, potatoicecreammadefromblue spicy peanut butter tossed arugula salad, andhis with nutchutney, USfingerlingpotatolasagnewith potato mash, USroundredpotatoandoniontart satay flavouredcodwithbakedUSyellowflesh out fortheirenjoyment. to samplethestunningpotato-centricbuffetset Temasek Polytechnic, guestsweremorethanglad Potato Nutrition talk by Kalpana Bhaskaran from of consumerperceptionUSPotatoesanda followed byan Acorn MarketResearchpresentation handling, andstorageofthepotatovarieties, Export Committee, andatechnicaltalkonthe Co-Chairman oftheUnitedStatesPotatoBoard Items designedbyRajeshincludedconfit After in-depthpresentationsbyMontySmith, hospitality asia ~ March-May 2011 Page 43 C M Y K AROUND TOWN 44 hospitality asia atmosphere withgreatlivemusic beverages. When night falls,beverages.night The When premier destinationforaperfect both a culinary adventureanda both aculinary nightspot tounwindoversome on January 142011.on January The new house DJs. Settobecomethe night outoffersanexperience menu burstingwith Asian and from theresidentbandandin an unmatchedambienceand Mix convertsintoaneclectic that isbothchicandelegant whilst presentingtodinersa next hotspot, The Mixoffers food andbeverage, The Mix is positionedasavenuefor Glenmarie openeditslatest a selectionofcharttopping upscale diningdeliveredby Western flavours. TheMix Holiday InnKualaLumpur Colourful interiorsof The Mix feel goodmusic. The Mix

Shangri-La Hotel, Singapore other Shangri-LaHotels)whenyoudineatanyrestaurantin Stand achancetowinfreestayatShangri-LaParis(and 11:59 p.m. of thecouponswillceaseon30 April 2011, at diners upon settlement of the bill. The collection Court. Luckydrawcouponswillbeissuedto Nadaman, BLU, The Rose Veranda andLobby outlets are The Line, The Line Shop, Shang Palace, gives 10luckydrawchances. Participatingdining discount andbeforetaxes)onasinglereceipt probability by10, S$50 spent(after asevery who dineonMondayswillincreasethewinning entitles gueststoaluckydrawchance. Guests any restaurantinShangri-LaHotel, Singapore discount and before taxes) on a single receipt at to30 February April 2011, S$50spent(after every class airticketsonSingapore Airlines. From1 Beijing and Paris, including tworeturn business Resorts’ newestpropertiesintheMaldives, Tokyo, the experienceofsomeShangri-LaHotelsand 2011. Guestsstandtowinfreetripsthatoffer 2011, culminating in a grand draw on 3 May monthly luckydrawsinFebruary, Marchand April excellence inSingapore, thehotelwillholdspecial significant milestoneof40years’hospitality will celebrateits40thanniversary. To markthis On 23 April 2011, Shangri-LaHotel, Singapore Anniversary Shangri-La CelebratesIts40th Guinea fowlwithfoiegras Boathouse (aparticipatingoutlet)presentsitsspecialdish; to nameafew. Twenty Six, Cassiaand The Knolls(Capella Hotel), @ Dempsey, Stellar@1-Altitude, OneRochester, 1 Ku De Ta, La Villa, Oyster Bar, Wild Rocket, Culina already famousrestaurantssuchasBoathouse, and Takumi Tokyo. Newparticipantsthisyearare Krish, Private Affairs, Tatsuya, The SongofIndia Il Lido, Novus, Oso, Brasserie Wolf, OTTO, Picotin, Garibaldi, BedrockBar&Grill, The Cliff, Forlino, Restaurant Week 2010willinclude Absinthe, “Your Singapore”. Returningrestaurantsfrom Torres, and Time OutSingaporeandheldin Panna, BrownBrothers, Chapoutier, Ruffino, sponsored byBMW, Culina, SanPellegrino, Acqua Singapore Restaurant Week, whichisalsoofficially is thepresentingpartnerofsecondedition somethingnew.”about trying American Express to bepartofthisuniqueandfuneventwhichisall look forwardtohavingmorerestaurantsanddiners we havedecidedtomakeitabi-annualevent. We Singapore in2010wassuchahugesuccessthat com Singaporesays, “The first Restaurant Week in Desi Wentink, Managing DirectorofDiningCity. was the first city in Asia to launch Restaurant Week. successful debutinMarch2010whenSingapore affairafterits create abiggerandbetterculinary 2011. This time, organizerDiningCity.com aimsto Restaurant Week returnson21to27March The mostanticipatedgourmeteventinSingapore, Returns Singapore RestaurantWeek

TABLE TOP 45 hospitality asia

For more infornation contact : Rang Mahal Pavilion Hard Rock Hotel Singapore Resorts World Sentosa +65 6238 7013 Tel: For more information contact : Japanese Restaurant Yuzu The Gardens 3rd Floor, T236, Kuala Lumpur City, Valley Mid +60 3 2284 7663 Tel: king prawn roll that will surely please all sushi lovers. king prawn roll that will surely please all sushi lovers. refreshing blend of passion fruit, fresh plum and ice cream soda. ice cream soda. fresh plum and refreshing blend of passion fruit, Inspiring Japanese Japanese Inspiring ambience that showcases the ambience that showcases the authentic and fusion Japanese authentic and fusion Japanese unveils a spacious dining area, area, unveils a spacious dining Apart from its visually stunning Apart from its visually stunning City, Yuzu Japanese Restaurant Japanese Restaurant Yuzu City, serving up Indian cuisine, Rang Rang serving up Indian cuisine, cuisine. Its understated exterior exterior Its understated cuisine. which suspend from the ceiling. which suspend from the ceiling. celebrates the flavours of Indian celebrates the flavours of Indian sections with pictured walls and and sections with pictured walls cuisine with a widespread menu cuisine with a widespread menu Celebration Of Indian Fare Celebration Of water features. General Manager Manager General water features. More than just a fancy restaurant More than just a fancy restaurant separates the restaurant into cozy into cozy separates the restaurant encompasses a wide array of both of both encompasses a wide array such as dumroos, sitars and flutes sitars and flutes such as dumroos, carpaccio marinated in rosemary, capers, olive oil and teriyaki sauce; followed by white tuna coated coated olive oil and teriyaki sauce; followed by white tuna capers, carpaccio marinated in rosemary, of evergreen favourites like tandoori lamb chops, Palak Paneer and a variety of scrummy vegetarian Palak Paneer and a variety of scrummy vegetarian of evergreen favourites like tandoori lamb chops, patrons at The Gardens, Mid Valley Valley Mid The Gardens, patrons at dishes. Usually ordered is the Culcatta fish curry – a fragrant dish comprising of fresh sea bass fillet dishes. Raymond Chan highly suggests the Raymond Chan highly suggests the Decidedly a favourite amongst food food Decidedly a favourite amongst Hokkaido that comes in dual colours, lightly dressed with wafu sauce. We also tried the salmon belly also tried the salmon belly We lightly dressed with wafu sauce. Hokkaido that comes in dual colours, the centre. For a heartier meal, you might want to try you might want butter sauce or the the foie gras pan-fried with For a heartier meal, the centre. essence of India, the menu consists the menu consists essence of India, coated in garlic and gilded in the tandoor. To complement the piquant flavours, trya the Kamasutra – complement the piquant flavours, To coated in garlic and gilded in the tandoor. that caters to the most discerning of that caters to the most discerning of Mahal Pavilion (like its sister outlets) Mahal Pavilion (like its sister outlets) palates. The total feel of Rang Mahal The total feel of Rang Mahal palates. where a partition made from bamboo from bamboo where a partition made cooked with mustard seeds and simmered in coconut gravy and the well-loved Murgh Makhani (better (better cooked with mustard seeds and simmered in coconut gravy and the well-loved Murgh Makhani traditional Indian musical instruments traditional Indian musical instruments known as butter chicken) featuring morsels of boneless chicken in velvety tomato gravy enhanced with with known as butter chicken) featuring morsels of boneless chicken in velvety tomato gravy enhanced Kaiso Salad which is a combination of Kaiso Salad which is a combination of fresh crunchy seaweed imported from fresh crunchy seaweed imported from with black sesame and drenched in a special sashimi teriyaki sauce, and garnished with potato cake in cake in and garnished with potato teriyaki sauce, with black sesame and drenched in a special sashimi Pavilion is artistically accentuated with Pavilion is artistically accentuated with dried fenugreek. Seafood lovers should try the Lasooni Jhinga which is a portion of scrumptious prawns dried fenugreek. TABLE TOP 46 hospitality asia KohSamui84330Surat Thani, Thailand 124/2 Tambon Maret, LamaiBeach, SALTA Argentine Parrilla+Grocer The CliffDevelopmentCo., Ltd For moreinformationcontact: For moreinformationcontact: Icon Village, 12GopengStreet Tel: +077 414266 #01-56, S078877 dulce delechecrepewithvanillaicecreamareguaranteedtosetyouoncloudnine. way. Forthesweet toothed, dessertslikethechocolatevolcanocakewithpassionfruitsauceand order theSolomillodeCerdowhichisblackhogporkloin, alsocookedinthesimplistic Argentinean Argentinean way–slightlymarinatedinseasaltandthengrilledoveraparrilla. Ifyoudon’teatbeef, delights areaccompaniedbyvarioushomemadedips. & capsicum), Roqueforty orCordero(lamb&tomato).Apio (Roquefortcheese&celery) These little Dining AtTheCliff Exclusively Argentine and neverfrozen. parmesan. Mostpopularistheir beefwhichcomesinweeklyfromKingIsland, Australia; aged21days Arrebosado –Spanishcoldtomato soup withtigerprawns, and Vieiras alaParmesana–scallops ala sinful dishofNewZealandmusselsincreamywhitewinesauce, GazpachoEspanolconLangostinos dishesincludeZarzueladeMarisco which istheseafoodplatter,Must try Cozzeal Vino Bianco–a Chef Adrian Torres andtogethertheypresent thebestoftraditionalItaliancuisineandSpanish Tapas. Martelli fromItalywhohasworkedintoprestaurantsallaroundtheworld. HepairsupwithPeruvian or the28-seatalfrescoareathatputsyoudirectlyunderstars. HelmingthekitchenisChefSergio Steak loverswillbethrilledtofindvariouscutsoffreerangegrass-fedbeefthatiscookedthe painted ceramicsanddesignerdecor, decked withbirdsofparadise, hand- seat terrazzo-flooredinteriorsection Patrons canchoosebetweenthe50- place forlocalbusinessexecutives. popular stopforlunchandameeting hours frommiddaymakestheplacea to atropicalheadland. Itsopening edge andacrossapanoramicbay natural bouldersnexttothewater’s commands anunsurpassedviewof ring-road, The CliffBar&Grill between theChawengandLamai Located onthemountainousterrain a selectionfillinglikeCarne(beef puff)stuffedwith (almost likeacurry the Empanadaswhichisasolidpastry dishes tosavourfrom. As astart, try (barbeque), therearemanyother about grilledmeatfromthe Asado the cuisineofSaltaintoSingapore. – andisthefirstrestauranttobring the F&BarmofFarEastOrganization fourth conceptbyKitchenLanguage– Argentine Parrilla+Groceristhe scenic cityin Argentina, SALTA Named afterarichlyhistoricaland While Argentine cuisineismostly GOURMET SUPPLEMENT 47 hospitality asia

With cross-culture influences cross-culture influences With and globalization, it is fast becoming a norm not to need to country hop in order to partake of some signature cuisine. Our focus on gourmet dining features some of the most exciting gastronomic adventures to be had in Singapore and Malaysia. Be it authentic paella and Spanish food including the famed Jamon Iberico from Serenity Spanish Bar & Restaurant in Singapore, to beautifully presented modern Malay cuisine which recalls the taste of home grown kampong cuisine at PNB signature Malay Darby Park’s fine dining restaurant, good eating is a never ending adventure in Asia. GOURMET SUPPLEMENT 48 hospitality asia Spanish SucklingPig;Octopus Below (lefttoright): Red Wine Sangria; (11am-11pm) Fri&Sat(11am-12am) No.1 Harbourfront Walk #01-98/99 For moreinformation, contact: Business Hours: Sunto Thu VivoCity Singapore098585 Tel: +6363768184 Right: PaellaSigalas Sweet Serenity

around theworld. imported wines, beersandspiritsfromSpain sauce coveredchurros, andaplethoraofspecially to riceinpaella. Fideuà. Fideuàissometimesusedasanalternative Gazpacho andSpanishnoodlesknowninCatalanas as abasesprinkledwithvarioustoppings;classic ensalada decoloreswhichusesacrispytortilla (Spanish sausages). range ofimportedSpanishcheesesandchorizo flavours whichgo magnificently with someof the the table. The paper-thin meatisastorehouseof at Spanish BlackPigHamwhichiscutandserved spices beforeitarrives. meat accentuatedbyselectedSpanishherbsand suckling pig’s crispygoldenskinandtenderjuicy a la minute, soorderupon arrival and enjoy the highlights oftherestaurant. The paellasaremade and Spanishstylesucklingpig, whichareboth Spanish foodincludingdelectablepaelladishes tapas beforepartakingofsomeamazinglyauthentic Sangria fans. its SangriadeOriginalbeingthebest-knownamong morethan24typesofSangria,Serenity serves with stomping Spanishmusicalperformancesaswell. you canindulgeinflamencodancingandotherfoot- mood with Spanish and Latin music. Occasionally, band performsfrom7.30pmto11pmhelpsetthe & Restaurantaplacetorelax, enjoyandunwind. End yourmealonasugarhigh, withchocolate Also onthemenuisarangeofsaladslike Also onthemenuisJamonIberico, thefamed Partake of a tantalizing selection of authentic Slip intorelaxationmodewithsomeSangrias. As music soothes the savage beast, an acoustic towards makingSerenitySpanishBar allgo and attentivefriendlyservice delicious cuisine, charmingambience uthentic Spanishflavoursandculture, hospitality asia ~ March-May 2011 Page 49 C M Y K GOURMET SUPPLEMENT 50 Right: BraisedShredded Abalone stuffedin hospitality asia Crab ClawtoppedwithSeaUrchinSauce with SmokedDuckBreast, Avocado and Below: Maindiningroom; The winebar 26 SentosaGateway, LobbyLevel Bottom right: SearedFoieGras For moreinformation, contact: CHINOIS BYSUSURLEE Resorts World Sentosa Resorts World Tel: +6568847888 www.chinois.com.sg Singapore 098138 Distinctly Different Orange Reduction Hotel Michael

also available. created cocktails, artisancoffeeandteamenusare comprehensive award-winningwinelist, specially- as delectabledessertselections. Along witha and taro squares glazed with sweet soya as well created tapas menu which offers barbecued eel where dinerscanwineanddineonaspecially- smoked duckbreast, avocadoandorangereduction. sea urchinsauceaswellsearedfoiegraswith shredded abalonestuffedincrabclawtoppedwith menu are Susur-style specialities such as braised seating capacityis106. that canseatfromfourtotenpersons. The total ambience. The restauranthasfourprivaterooms stone and wood accents for a Mediterranean-Zen MYU Planning, ChinoisbySusurLeefeatures mark in Asia withChinois. outside North America, SusurLeeaimstomakehis for seven consecutive years. As his first restaurant 1998, CAADiamond Awards/Four Diamond Award Hospitality Services, Five-StarDiamond Award in Global Chef chef decoratedwithcreditssuchas– At-Sunrice diner. its environmentcreatesfusionbetweendinnerand décor hinting at the gastronomic adventures within, innovation.contemporary With Chinois’inventive combines thesouloffineChinesediningwith Lee. ChinoisbySusurLeeisanovelconceptwhich The restaurantalsosportsachiclongbar Amongst themouth-wateringdisheson Designed byoneofJapan’s topdesignhouse, Susur Leeisaninternationally-acclaimed with internationalcelebritychefSusur Their recentventureisacollaboration been intheforefrontofinnovativecuisine. ingapore’s TungLok Grouphasalways © Award 2006,of Award AmericanAcademy hospitality asia ~ March-May 2011 Page 51 C M Y K GOURMET SUPPLEMENT 52 hospitality asia 39 Levels OfSatisfaction E-mail: [email protected] Below (fromthetop): KuihMelayu; PNB DarbyParkExecutiveSuites For moreinformation, contact: Bottom right: KerabuMangga Patin Masak TempoyakPatin Tel: +60374903939 The 39Restaurant Right: Otak-otak

120 persons. restaurant hasamaximumseatingcapacityof hold businessluncheonsorprivatefunctions, the weekends andPublicHolidays. An idealvenueto performs during lunchanddinner daily except on passion andtradition. past-meets-present mealrifewithflavour, history, 39 Restaurantoneoftheplacestogofora taking viewoftheKLcityscapehasmade The his food, coupled with the restaurant’s breath- 2010. by the Hospitality Asia Platinum Awards 2008- of theMostCreative Asian CuisineChefcategory 2007/2008. Ashar himselfwasbilledinthe Top 5 Best Restaurant2008bytheLibur Tourism Award win numerousaccoladesforitscuisine, including his magictouch has helped The 39 Restaurant magic on other favourite Malaysian dishes, and herbs knownasNasiUlam. Ashar worksthesame with fragrant white rice and local vegetableserved chilli, perchiksauceandwingbeansalad. Itisalso is accentuatedwith ‘chilli solok’orstuffedgreen broiled chickendressedwithsweetcoconutgravy) topresentMalayfinediningatitspeak.culinary anise, cardamomandcloves, andworkedhis as theuseoffragrantspiceslikecinnamon, star taken thebestof traditional Malaydishes, such Lumpur. ExecutiveSousChef, Ashar Daudhas Additionally, a localtwo-piecebandalso Ashar’s abilitytospeakpassionatelyabout His signature Ayam GolekPerchik(wood-fire Darby ParkExecutiveSuites, Kuala to dinethan The 39RestaurantatPNB yesterday, therecanbenofinerplace or anupscaletasteoftheflavours hospitality asia ~ March-May 2011 Page 53 C M Y K SUPPLEMENT

ing Ren, the specialty Xinjiang The marinated Xinjiang lamb with barbecue

GOURMET restaurant in Highlands Hotel, sauce is served on a hot plate brimming with Genting Highlands has come full slivered onions, carrots, peas and sweet corn. circle, with the return of its original Tender and flavourful, it is one of Chew’s new chef, Chew Hock Chai, to the award-winning menu additions, as is the stir-fried lamb with gourmet restaurant. Meaning ‘new frontiers’, Ming potatoes and curry sauce which features a For more information, contact: Ming Ren Ren is the only specialized Xinjiang lamb cuisine creamy, aromatic curry made from spices picked Level 2, Highlands Hotel restaurant in Malaysia. Xinjiang cuisine focuses on personally by Chew and ground to his exacting Genting Highlands herb-fed lamb which is bred in the Ba Er Lu Ke specifications. Tel: +60 3 6105 9879 region of Xinjiang, 3,000 metres above sea level. A seasoned chef, Chew also knows that Fresh air, clean water and chemical free food decadence should be balanced by some good produce succulent meat which is low in fat and old fashioned food, so he has also included some cholesterol. Chinese comfort food in his new menu line- Chef Chew brings out the best of the premium up. These include such favourites as deep-fried cuts of Xinjiang lamb in innovative ways, beginning Japanese bean curd with minced chicken and with the signature Catch The Lamb soup. This mushrooms served on a hot plate and deep-fried milky, hearty soup is stewed with tender cuts of prawns served with thousand islands sauce and lamb, onions and vegetables and is served on assorted fruit – his nod to the salad prawns which Below (from the top): Lamb with barbecue sauce; Steamed estuary grouper a burner for warming, nourishing mouthfuls of were all the rage in the Nineties. Bottom right: Catch The Lamb goodness. However, being the creative genius he is, he also presents a touch of heat with the steamed estuary grouper with red chilli padi and garlic. The thick fillets are cooked to perfection and each flaky, glistening morsel is accompanied by the generously spicy, piquant sauce which does much to fight the mountain chill. Chew saves the best for last, with his re- invented lamb ice cream. The special Xinjiang almond and pistachio dessert is made out of vanilla ice cream to which he adds Chinese herbs, spices and delicate shreds of the best Xinjiang lamb. Served with a pool of creamy, salted pumpkin puree, the combination of flavours is a remarkable one, with the savoury balancing the sweet. This balance is just a taste of the great things to come with the new menu additions at Ming Ren.

New Frontiers, Old Favourites

54 hospitality asia hospitality asia ~ March-May 2011 Page 55 C M Y K IMPRESSIONS 56 hospitality asia Training Excellence At outlets. the excitingline-upofprogrammestheyconductforparticipating F&B Chanond Purananda,togetagistofwhattheydoas trainersand of in-depth training. Hospitality Asia speaks to veteran HSE Trainer brought intotrainthelocalF&Bemployeeswhoundergo aseries standards oftheFood&Beverageindustry. Internationaltrainersare that is made available in Malaysia with the purpose of raising the The HORECASchoolofExcellence(HSE)isatwiceyearprogramme Esphagen, EmilieKollryd, MayaSamuelssonand the otherfourHSEtrainers–Christopher-Robin works andwhatittakestorunanF&Boutlet.” Like had theexperience, Iunderstoodhowthesystem how to design it, I had togoworkinone. Once I bars andrestaurantsinLondon. “In order to know afterdesigningnumerous & Beverageindustry HORECA in the fast-paced Food earned his rightful place fession, ChanondPurananda interior designerbypro- the BestMixologistcompetition.” cash prizestobewonandtitlescrownedlike that werewardthosewhoexcel. There arealot and learn.” Headds, “Our programmeisgreatin because theyareconstantlylookingtoimprove Even 5-starhotelsbringusintogivetraining hotels downtotheindependentcafesorbars. So weareheretotraintheworkforcefrom5-star and morecafesdiningconceptsareopening. all thetime. It’s competitiveinthisfield, very more “People demandforbetterfoodandservice asawhole,industry Puranandaputsitplainly, excellence onallaspects. staff aregearedwithskillstoprovideservice food safetyandhygienemodules;service to gradetheirowncocktails;chefsaredrilledwith trained tocreatecocktailsbuttheyarealsotaught get afairshareortraining;bartendersarenotonly of confidence.” Bothfrontandback-of-the-house communication skillsmodule, traineesgetaboost to sayit, sotheytendtomumble. Sowiththe know whattosay, buttheydonotknowhow “Malaysians areknowntobealittleshy–they course talentenhancement. Purananda, Observes of communicationskills, salesmanshipandof progress.” and touchbasewiththetrainees, soweknowtheir back hereonourownfreetime, tohaveadrink over ashortperiodoftime. Sometimes, wecome that theyhavetogoschoolfor, andwedoit kinds ofexpertise. We areofferingthemtraining team isselectedtobeherebecauseofourvarious and groomingofaspiringF&Bprofessionals. “The a wealthofexperiencethatisidealinthetraining John Murn–ChanondPuranandabringswithhim On howtheHSEprogrammebenefits trainingscovertheareas The service-centred IMPRESSIONS 57 hospitality asia

Today, The Soup Spoon Group is a vision of The Soup Spoon Today, I don’t necessarily get inspired from other soups, other soups, get inspired from I don’t necessarily For have tried. it could be a dish I but sometimes time and I had a I went to London last example, So I came salad in a deli. delicious roasted beetroot dish into a cold soup.” back and converted that Asia Soup Broth outlets success with its new sister positive reviews garnering The Handburger and It has also attracted food-lovers. from Singapore’s and as of July 2010, overseas interest for franchise opened in Jakarta. two outlets have already

SouperChef Anna Lim began her career as an embryologist but but embryologist an as career her began Lim Anna SouperChef do with her a lot to had change of vocation her radical caused what herself recognizing Still days. early the in food with experimentation and systematic very that her shares Lim Anna embryologist, an as methodical ways of soup-making is symptomatic of her previous profession. hen the idea of opening a soup soup a opening of idea the hen were there arose, business thought soup sceptics who to consumption unsuited More Than A Spoonful “The turning point for us had to be when the had to be when the “The turning point for us Lim The Soup Spoon first started, Just as when Singapore’s hot climate. Fast forward eight years forward eight years Fast hot climate. Singapore’s Soup Spoon is a successful The down the road, that has 11 outlets across home-grown food chain a lot of hardships had “We Singapore to date. with all of them, but we managed to overcome said us,” around people gracious of the help the Anna Lim. owner and SouperChef, walked in to eat Times The Straits journalist from her and were really helpful towards We one day. despite not tried to accommodate all her requests, she told As she left, knowing she was a journalist. us that she would like to do a story on the soups So the story in Sunday was published and me. that day people were lining I tell you, and Times and at as early as 8am, up outside the shop from turning really the That was out! sold we were 4pm Anna Lim as she smiles point in our business,” recollects the day. started off with a few “We still writes all the recipes. time as on added slowly and menu, the on soups very I take guests’ comments seriously, went by. of if they have a suggestion to make another type get also “I remarks. she trywill I it,” make to soup, tryI and travels my from lot a inspired incorporate to the soups of different cultures into our menu. OPINION 58 vinegars aremadeinthe Waldburg vinegar apples, withnoaddedwatertomake. All the Star Apple requiressixkilosofpulped, juiced only purefruit. Onelitreofour Waldburg when theymakevinegar. VOM FASS uses The Chineseusericewinetoinfusefruitin so superior? What makesVOMFASS’ products the bottleforyou. will thendrawthedesiredproductandlabel want andthekindofbottleyouitin. We selection, youwilldecideonthevolume the vinegarsandoils. When youmakeyour happytohelpyousample assistants arevery of caskslabeledwiththeircontents. Our VOM FASS store, youwillseerowsand wonderful products. When youwalkintoa should beusedinordertoableoffer believe thatonlythebestrawproduce and oilsforsalestraightfromcasks. We famous for offering the finestfruitvinegars VOM FASS storesaroundtheworldare In German Vom Fass means ‘from the cask’. What isVOMFASS allabout? hospitality asia The Pleasure Of and vinegarinordertogive Malaysian palatesaheadywake-upcall. to bringinsixmetrictonsof shelvingandspouts500litresofoil determination ofTeoh Eng Sinwhobelievedenoughintheproducts amazing vinegars, as well as some stellar oils, thanks to the dogged kitchens foralongtime.Malaysians arefinallyabletopurchasethese VOM FASS specialtyvinegarshavebeeninthearsenalofMichelin Perfection an appreciationfor VOM FASS productsand and learnabouttheproducts. Iwanttobuild customers cansampleanythingtheywish are trainedtobeashelpfulpossible, and I’m notjustrunningabusiness. Mystaff timer tocomeintoVOMFASS? Isn’t itabitintimidatingforfirst serums. Goutal asabaseforoneofitsmostpopular which isusedbybeautyhouseslike Annick have foodgradepremiumoilslikearganoil, VOM FASS storewillbepersuaded! We also anyone comingintosampletherangeat Italy. The proofisinthetasting. Iguarantee orange infusedextravirginoliveoilsfrom well astruffle, basil, rosemary, lemonand Greece (Agora)andSpain(DonCarlos), as olive oilsfromItaly(SantiniandMadonia), them extravirgin, andweofferextravirgin are allfromthefirstcoldpress, whichmake mechanically andarechemical-free. They the market. Ouroliveoilsareallprocessed are reallysuperiorintastetoanythingon near Lake ConstanceinGermanyand factory down tochefsandrestaurateurs. from theChefs Association ofMalaysia, right interest hascomefromtheF&Bindustry, a retailstorebut since the opening, a lotof perhaps liquor from the cask! We began as shop whichwillalsoofferfinefoodsand looking foragoodlocationoursignature to threeoutletsbyend2011. We arealso are lookingtoexpandandhopehavetwo for peoplewhowanttoworkwithus. We toopenmorestores,will betrying orlook and asthemasterfranchisorforMalaysia year markIcanseemanyrepeatcustomers, for thenoveltyofit. As weapproachthehalf was interest, butwonderedifitwouldbejust the first VOM FASS inMalaysia. Iknewthere franchisee. A yearlater, toopen Iwastrying more andwasintroducedtotheprincipal products andIwenttoSingaporebuy Yes itdoes. A friendintroducedmetothe caters toeveryone? The MalaysianVOMFASS store tried theoilsandvinegars. that canonlybedonewhenpeoplehave PUBLISHER’S PICKS 59 hospitality asia

VOM FASS (which literally (which literally VOM FASS ‘from the cask’) exquisite means oils and vinegars are used in Michelin-star restaurants and select hotels all over the world. With over 260 stores worldwide, oils and vinegars are Fass’ Vom as gifts coveted by gourmets, and as a natural and healthy skin alternative for body, “food” Featured here is an and hair. unbeatable duo for gourmets, comprising the VOM Truffle FASS Olive Oil (extra virgin) and the aged 25 year balsamic vinegar (Aceto Balsamico di Modena IGP All bottles “Riserva di Famiglia”). can be personalized with a hand There are over written message. 50 varieties of oils and vinegars in the selection. Malaysia Sdn Bhd VOM FASS +6012 209 5688 Tel: [email protected] E-mail: www.vomfassmy.com VOM FASS Olive Oils VOM FASS

www.hospitality.com.my Grapes are loaded with heart-healthy Grapes are loaded with heart-healthy Hospitality Resources Sdn Bhd Each bottle of Vines white or red grape Vines white or red grape Each bottle of a juice is a mere 187ml – enough to fill A little and it costs $3.95. water goblet, but try it and you’ll pricey you might think, You won’t find find it worth the money. a fresher tasting grape juice than if you stomped on grapes yourself. While red wine contains the flavonoids. most people don’t very same flavonoids, or can’t have alcohol drink wine every day, Vines from for one reason or another. Australia use high pressure Melbourne, Vines Juices Vines www.vinesjuice.com Vines Juices Pte Ltd Tel : +60 3 7980 8075 Fax : +60 3 7980 8285 +60 3 7980 : 7980 8075 Fax +60 3 : Tel E-mail: [email protected] E-mail: Tel: +65 6829 2159 Fax: +65 6829 2121 +65 6829 2159 Fax: Tel: such as non-standard placemats, tray liners and table covers. tray liners and table covers. such as non-standard placemats, Signature Signature Chilewich Chilewich Collection (cold water) processing to produce juices from the Cabernet Sauvignon variety (cold water) processing to produce juices from the Cabernet Sauvignon variety compared with 40 percent of hence retaining 85 percent of nutrients of grapes, from concentrate. and even less when pasteurised pasteurised juices, yarn, its tremendous design versatility and the fact that it is washable, helps helps its tremendous design versatility and the fact that it is washable, yarn, altered how tables in altered how tables in Chilewich introduced Chilewich introduced restaurants and hotels are dressed up around the world. The durability of the The durability of the world. restaurants and hotels are dressed up around the of textures and colors and custom sizes are available to fit your requirements to fit your requirements of textures and colors and custom sizes are available laundered regularly and incur high washing bills. Chilewich placemats can be Chilewich placemats can be laundered regularly and incur high washing bills. a sophisticated aesthetic. Traditional cloth placemats or tablecloths need to be cloth placemats or tablecloths need to be Traditional a sophisticated aesthetic. to the tabletop industry hotels and restaurants reduce both energy and laundryhotels and restaurants reduce both energy and costs while maintaining that time, the Chilewich the Chilewich that time, signature collection has signature collection has their first woven textiles their first woven textiles over a decade ago. Since Since over a decade ago. easily wiped off or washed in the sink and usually last two years if properly cared last two years if properly cared easily wiped off or washed in the sink and usually for; depending on amount of use. Tablemats and runners are available in an array and runners are available in an array Tablemats for; depending on amount of use. Expanding beyond the medium of print, Hospitality Asia is now online to provide our valued readers and clients with a means of staying in touch with dining trends, travel news and hospitality development. Through www.HospitalityAsiaOnline.asia, every issue of Hospitality Asia is accessible to discerning travellers, fi ne food afi cionados and industry players across the globe who wish to have regional updates at their fi ngertips. The Hospitality Asia Platinum Awards (HAPA) website www.Hapa.asia walks you through HAPA’s history, its inception and growth over the last decade with a photo gallery and listing of past winners and participants. You can also befriend us on Facebook at www.facebook.com/ HAPAAwards and be in touch with hundreds of other nominees from the industry!

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hospitality asia ~ March-May 2011 Page 60 C M Y K ADVERTORIAL 61 hospitality asia

Among its discerning customers is customers is Among its discerning distributor sole the is Ltd Pte Huat Sia renowned Singaporean celebrity chef Justin celebrity chef Justin renowned Singaporean porcelain LEGLE’s Quek who uses mostly ware at his elegant Sky on 57 restaurant while in his private atop Marina Bay Sands, custom-painted LEGLE plates dining room, by celebrated artist Lin Hairong are used to present the equally immaculate cuisine. made-to- its for after sought most is LEGLE order designs that have a massive following of chef-owners who have their initials, restaurant names or customized designs adorned onto the porcelain ware. for Porcelaine LEGLE in the Hospitality & For more Industrial industry in Singapore. visit information on these and other products, www.SiaHuat.com Because of the meticulous techniques techniques Because of the meticulous in which it is made and the fine lustrous the fine lustrous in which it is made and fine porcelain is most colour it generates, It is fired at very apt for professional use. and has kaolin clays that high temperatures, Since pure and natural. are from the earth, the making of porcelain is a pure process, it retains its resilience and its everlasting translucent lustre. bluish, sometimes white, Fine porcelain resembles a jewel; like a hard, that can withstand jade of piece smooth continuous usage while retaining its near The beauty of LEGLE stems perfect lustre. ceramists from its world famous designers, and enamellers who work together with scrupulous care to continue the prestigious while using state- legacy and know-how, of-the-art processes which are Porcelaine trademark. LEGLE’s rom avant-garde designs to to rom avant-garde designs contemporary shapes and colours, distinctive Porcelaine LEGLE is a Limoges brand that showcases World’s Finest Porcelain Finest Porcelain World’s a timeless passion for china. Known for its Known for its a timeless passion for china. natural and durable qualities, sophisticated, generations five over developed was LEGLE ago by a family with an unyielding passion The finest china. for producing the world’s this century-oldbehind family innovation has perfected the manufacturing processes and modernized china production methods LEGLE is one of only Today, and conditions. companies in France that has been 150 recognized by the French Ministry of Economy and awarded the Enterprise du Patrimoine who companies to given award Vivant; an a make and know-how artisan to faithful are contribution to the reputation of France. SIPS N’ SWIRLS collaborate withitsChefdeCave, BenoitGouez. Chandon selectedseventopchefsfromaroundtheworldtocookand in EpernayFrance’s Champagneregion. Forthisevent, Moet& last falltovisititsglobalheadquartersatChateaudeSaranlocated Kwok wastheonlycheffromHongKonginvitedbyMoet&Chandon vintages. InterContinentalHongKong’s ExecutiveSousChefSimon flew intoHongKongespeciallyforthisoccasionintroducethe Grand andRarevintages. Moet&Chandon Winemaker Axelle Araud headquarters inEpernay, withdishesspeciallypairedthe Sous ChefSimonKwok’s recentvisittotheChampagneHouse’s The five-coursedinnermenuwasinspiredbythehotel’s Executive 1992 and1975(inMagnum). of rarelyavailablevintages 2002, andthecollection and Grand Vintage Rosé Chandon Grand Vintage 2002 the excellenceofMoet& to celebratedinner in February Hong Kong held an exclusive Chandon, InterContinental In associationwithMoet& With Moet&Chandon Hong KongPartners InterContinental Page 62 the services. and tastingroomsall restaurants, theconference the gardens, Clubdu Lac, the halls, theConventionCentre, including thethreeexhibition an area of 90,000 sq m total, the exhibition will cover with nationalpavilions. In represented atthis Vinexpo export morethansixbillionbottlesofstilllightwines, arewidely which together accountfornearly half theworld’s productionand Angus DundeeDistillersandmanymore. Italy, FranceandSpain, giants likeSymingtonFamilyEstates, MaisonLouisLatour, Camus, already bookedspaces. Alongside thesemajorgroups, areindustry Roederer, Conchay Toro andBaronPhilippedeRothschildhave Companies withinternationalbreadth, suchasChampagneLouis of anumbertastingareas branded “TASTINGS BY VINEXPO”. vigour. Vinexpo visitorsandexhibitorscanexpecttoseethepromotion event oftheyear, wherewineandspiritsmarketsgainrenewed wine andspiritsexhibitiontoliveupitsreputationasthekeynote Bordeaux, France. hasbeenarrangedfortheinternational Everything Set totakeplacefrom1923June2011, Vinexpo willbeheldin Vinexpo InBordeaux CHILL OUT 63 hospitality asia

Lorong Utara C, Section 52 Section 52 Lorong Utara C, Selangor Darul Ehsan, Petaling Jaya, Malaysia 4558 +60 3 7954 6888 ext. Tel: For more information, contact: For more information, The Merchant Pub Armada Petaling Jaya Hotel For more information, contact: For more information, KU DE TA 1 Bayfront Avenue Sands SkyPark Marina Bay Sands Singapore 018971 The Merchant Pub appeals to the after- The Merchant Pub is also an ideal venue for the outlet caters for Located at level one, The venue offers a 360 degree panoramic view of Singapore’s glittering skyline where patrons can glittering skyline where patrons can of Singapore’s The venue offers a 360 degree panoramic view Combined with the attentiveness and efficient Combined with the attentiveness and efficient Pub, The Merchant attributes of the staff, of one as reigns Jaya, Petaling Armada Hotel Filled with plush, the busiest pubs in town. the pub is the comfortable leather English sofas, perfect place to just kick back and listen to the favourite retro tunes sung by the ever-versatile in-house band. who particularly businessmen office crowd, prefer to unwind in a more refined atmosphere offering blended to single malt whiskies to an The Merchant Put also extensive wine selection. offers an exceptional array of quality beverages The Merchant Pub Food at to cater to all tastes. as Asian delights as well boasts of primarily selections. Western Japanese and With the longest bar counter private functions. the pub is also popular for its British in town, pool game and tournaments. the adult professional crowd especially those daily and Ladies Night is on to 9.00 p.m. 4.00 p.m. Happy Hour is from working in the nearby area. to 10.30 p.m. Saturdays from 6.00 p.m. Non-Merchants Welcome Non-Merchants When night falls, the SkyPark SkyPark the When night falls, turns at Marina Bay Sands upbeat into a glamorous out spot for dining, chill Hailed drinking and dancing. leading internationally as the Asia, lifestyle destination in makes its debut on TA KU DÉ urban landscape Singapore’s 200 it is perched and this time, of the metres on the pinnacle magnificent Marina Bay Sands Spanning integrated resort. comprises of three separate yet integrated TA KU DÉ over 14,500 sq feet on the borderless viewing deck, Terrace. the Club Lounge and the Poolside outlets made out of the Restaurant, by the skilled team of mixologists twinned with a luxuriate over some of the best cocktails concocted Funktion-One sound system. from the state-of-the-art dance floor that comes alive with eclectic beats with its soundscape and musical direction from Keep those expectations high as you’ll be impressed with plush banquettes is dressed The Club Lounge Vinnie Quek. critically-acclaimed Musical Director, for the perfect venue to entertain clients or party with and a sleek bar that will appeal to those looking friends. Sky High Revelry Revelry High Sky WINE TALK 64 hospitality asia Above (fromthetop): Lindemans’HunterRiverwinery; There arescores ofvineyardsintheHunter Valley The Pioneer Wines Of Hunter Valley By DavidBowden fruits ofthevines. like torelaxamongstscenicvineyards and enjoy the vineyards forafewdaysispopularwiththosewho Hunter Valley tourismpackage so that visiting the resorts, guesthousesandgolfresortscompletethe gateway formanyvisitorsto Australia. Restaurants, is that it is just two hour’s drive north of Sydney, the famous Frenchwinedistrict, isuncanny. sweet winesoftheHunterandthosemore to becalledSauternes, thesimilaritybetween just astheyareinFrance. While nolongerpermitted Semillon isalsousedtomakedessertwineshere age inthebottletheytakeonburnttoastqualities. but exhibitinggoodevidenceofminerality. As they winesbeingaustere best knownforwiththesedry stand out;Shiraz(red)andSemillon(white). Rosemount Estateamongothers), twovarieties part of the expansive valley and home to the famous it fromtheUpperHunterwhichlocatedinanother what isknownastheLowerHunter(todistinguish Wales. While manygrapevarietiesareplantedin is thepremiumwinegrowingdistrictinNewSouth from lesscommongrapevarietiesaswellthe vineyards arealsoproducingaward-winningwines Tyrrell’s, McWilliam’s andDrayton’s. Newer pioneering familiesandlabelssuchasLindemans, ofwineappreciation.overview andan that includesatouroftheadjoiningwinery course experience withatwo-hourintroductory the HunterResort. The resortoffersatotalwinery course attheHunter Valley Wine Schoollocatedin the uninitiated by attending a wine appreciation the winesavailable. dozen toappreciatethedepthandvarietyamongst recommended thatvisitorssampleatleasthalfa with mostofferingcellardoorwinetastingsanditis There arescoresofvineyardsintheHunter Valley Vintage wines One oftheHunter Valley’s appealingqualities Aged Hunter Semillons are whattheregion is Hunter Valley vineyardsincludefamous Learning more about wines ismade easy for commercial winesproduced. Today, it here thatvineswerefirstplantedand the asitwas Australian wineindustry he Hunter Valley isthebirthplace of WINE TALK 65

hospitality asia

Top row (left to right): Several golf courses Several golf courses row (left to right): Top add have opened in recent years to Valley another dimension to the Hunter The vineyards are a wine touring equation; spectacular sight Valley The Hunter Bottom row (left to right): Australian was also one of the pioneer wine regions to offer a complete wine more experience; Some of the region’s Allandale, interesting wineries include Run; Expect Bimbadgen Estate and Ben’s to sample a whole range of wine styles from dry whites to sweet dessert wines as well as sparkling and fortified Musical festivals and concerts are also Several golf courses have opened in now an essential part of the Hunter experience with a few wineries now staging regular outdoor summer musical concerts. recent years to add another dimension to The wine touring equation. Valley the Hunter is the designed by Greg Norman, Vintage, Guests course. 18-hole premium region’s can enjoy luxurious accommodation in the Apartments while adjoining Grand Mercure savouring creative regional cuisine and local The Hunter wines served in the Legends Grill. appeals to golfers as there are three Valley championship courses within ten-minute’s drive of each other (Cypress Lakes and Hunter Golf and CountryValley Club being the other two courses).

Expect to sample a whole range of wine styles from dry wines whites to sweet dessert Some as well as sparkling and fortified. estates like Margan and David Hook are like wines Italian-styled excellent producing Barbera from locally-grown Italian varieties. Wine Touring Wine was also one of the pioneer Valley The Hunter complete offer a to regions wine Australian lifestyle. and food wines, – experience wine Esca in Bimbadgen Estate is one of the best restaurants especially as it is located in a magnificent setting overlooking the vines and Some other good Vintage Golf Course. the on the Amanda’s restaurants to visit include Valley Hunter and Restaurant Margan Edge, Restaurant Sanctuary located in Peppers Guest House. Thomas Wines is also generating a lot Thomas Brokenwood produces arguably one of more recognizable ones. Some of the region’s Some of the region’s more recognizable ones. Allandale, more interesting wineries include Briar Ridge, Run, Ben’s Bimbadgen Estate, Wines, David Hook Capercaillie, Brokenwood, Margan Family, Folly, Lake’s Gartelmann, Tamburlaine. and Tree Pepper Marsh Estate, its Reservewith especially interest of 2006 Braemore Semillon which has lime and lemon palate. the on complexity a grassy with but fruit under bottled Semillons classic finest the This is normally its ILR Reserve Semillon. released after several years of bottle aging. the wine shows toasty and buttery While dry, The 1999 Brokenwood characteristics. is one of the which is still available, Semillon, finest ever produced by the winery. PERSONALITIES 66 hospitality asia world that Malaysians can carry thehighest world thatMalaysianscancarry operation area, Azrule isouttoprovethe International GourmetFestival2009, World Currently apioneerinoneofMalaysia’s up received variousaccreditationsandhosted and comingonlytraditionallyinspired officially openedbytheHonourablePrime high profileeventssuchasMissUniverse service fromthekitchenaswellin service worked andstudiedoverseasinfive-star establishments includinghotelsandstar Minister DatukSeriNajib Tun Razakhas leadership andmanagementchallenges in the Food & Beverage industry having in theFood&Beverageindustry of standardsinthehospitalityindustry. Associations Malaysia, theFirst Ladies Asia Summit2010, theUnitedNations Azrule Aziz offersmorethanadecade The RoyaleChulanKualaLumpur, faced byestablishednamesandnew cruises. Drivingachievementsfortop Malaysia 2009&2010, theMalaysia five-star hotel, Azrulebringsvaluable of accomplishment-ladenexperience Under hiswatch, The RoyaleChulan, insights andknowledgeconcerning Director ofFood&Beverage organizations intheindustry. Summit andmanymore. Azrule Aziz Malaysia leading 5-starhotels. seasonal promotionsofonethe country’s Convention Centre, in-roomdiningandthe and bars, thecutting-edgeRafflesCity banqueting, the collection of six restaurants & beverageoperationsencompassing 2008. thefood Hehassincesupervised Director ofFood&BeverageinOctober Fairmont Singapore and was appointed Diamond hotel, Cülcüloglumovedto Hotel Olympic, Seattle’s only AAA Five in 2004attheFairmontHotelKansasCity. as afull-fledgeDirectorofFood&Beverage Restaurant Operationsin2000andfinally years, beforebeingpromotedtoDirectorof Dining Manager. Heworkedthereforthree the SwissôtelChicagoas Assistant In-room shifted tofine-diningwhenhetransferred Cülcüloglu’s passionandcreativity were Marco Polo. After mastering bartending, Royal, for Club then as a bar supervisor his careerinthebartendingfieldatHotel and The FairmontHotelChicago. Hebegan Orchid Hawaii, The FairmontKansasCity banquet andF&Boperationsat The Fairmont Burhan Cülcülogluhasbeendirectingvarious No strangertoFairmontHotels&Resorts, After atwo-yearstintwiththeFairmont Director ofFoodandBeverage Burhan Cülcüloglu Fairmont Singapore Shores. Monterey andHotelSofitel, Redwood hotels likeMontereyPlazaHotel&Spa, role ofDirectorBanquetOperationsin expanded hisportfoliobyundertakingthe banquet space. Inhisearlieryears, he he ledoperationsofa17, 000capacity Hotel, HalfMoonBay, Californiawhere was BanquetManagerat The RitzCarlton square feetbanquetfacility. In2006he one restaurant, onebaranda15,000 worldwide. There, heoversawtwoclubs, clubs, privatebusinessclubsandresorts leader thatoperatesgolfcourses, country for threeyearsatClubCorp, aworld helmed thefoodandbeverageoperations was basedinSanJose, Californiawherehe in MarinaBaySandsSingapore, Olivares Manager ofFoodandBeverageOperations industry. PriortohisappointmentasSenior pursued acareerinthefoodandbeverage life inSanFrancisco, California, wherehe outlets. The Mexicanspent26yearsofhis operations forallthefoodandbeverage the openingteamandtodayheoversees Sands Singaporebeganwithhisjoining Damian Olivares’journeyatMarinaBay Marina BaySandsSingapore (Opening Team)Operations Senior ManagerFoodandBeverage Damian Olivares