Asian Masters 2012

Home , Risotto, Susur Lee, Teochew cuisine

FACT SHEET Information accurate as at 24 September 2012

CONTENTS

(A) About ‘Asian Masters’

(B) Event Highlights

(A) About ‘Asian Masters’

Organiser: Sphere Exhibits Pte Ltd

About Sphere Exhibits Pte Ltd

Incorporated in April 2008 and wholly owned by Singapore Press Holdings (SPH), Sphere Exhibits, which stands for "SPH Events, Roadshows and Exhibitions", aims to be the leading lifestyle event company behind exciting and innovative fairs, shows, events and exhibitions for mid to high-end consumers.

Backed by a committed and experienced team of professionals and SPH's comprehensive range of advertising platforms, these events with unique concepts will not only draw local audiences but also regional participants. Sphere Exhibits is committed to building memorable and quality events which will be founded on research, planning, an established network of resources, and a wild but solid imagination.

Date: 1 to 30 November 2012

Website: www.asianmasters.com.sg

The Vision & Objectives

Asia has been increasingly enjoying the limelight as a success story, seen as the major force leading the recovery of the global economy in the aftermath of the last financial crisis. From financial savvy, industrial growth and development, to rising affluence and lifestyle indulgence, Asia has been phenomenal in its growth in recent years. The time has come for Asia to showcase its many facets of talents to those intrigued by its success.

One keenly watched aspect is the growing depth of rich and diverse offerings in exceptional dining cuisines across Asia. The records bear this out as the number of award-wining Michelin star chefs in Asia have been steadily rising; from Tokyo, Osaka to Hong Kong and Macau. Indeed, Tokyo now has the largest number of Michelin rated restaurants in the world.

Against this vibrant backdrop lies the creation of “Asian Masters” – a celebration of who we are to the world! It is a gourmet and lifestyle event that takes pride in celebrating Asia – our talents, our produce, our heritage and our culture.

Targeted at anyone who enjoys dining and vibrant lifestyles, the event provides a unique, carefully crafted platform to showcase a myriad of gourmet activities which includes demonstrations, workshops, luncheons, gala dinners and tastings. Lifestyle activities that revolve around the performing & visual arts, fashion, wellness, clubbing etc. are included, always with a thread of gastronomy and dining weaved into its programme.

Positioned as a key regional annual event that takes place over an entire month, its reach will extend far beyond Singapore’s shores to visitors from Hong Kong, China to Japan and Malaysia.

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Key information about Asian Masters 2012

Inaugurated in January 2011, Asian Masters 2012 culminates one month of gastronomic and lifestyle events in the month of November. Targeted at anyone who enjoys dining and vibrant lifestyles, the event provides a unique, carefully crafted platform to showcase a myriad of gourmet activities which includes demonstrations, workshops, luncheons and gala dinners.

Hosted at venues such as Hotels, Restaurants, Theatres, Galleries, and Boutiques, this event targets a multi-tier market that enjoys dining & keeping up with trends; from the man on the street to the elite and is intended to showcase distinctive Asian talents & products. Using Singapore as a platform, Asian Masters encompass highlights that will engage regional visitors and positioning Singapore as a vibrant destination of Asia.

The third edition of Asian Masters will feature events at various top notch venues, renowned wineries and a broad spectrum of various Asian cuisines under 4 exciting facets: a) Gourmet Signatures – Embark on an epicurean adventure across Asia with prominent Asian Master Chefs flown in especially for Asian Masters. Hosted at prominent Singapore gourmet establishments, the Master Chefs will be showcasing their specialties for a one week period each. b) Vintner Dinners– Savor rare handpicked collections of wines from the New and Old World. Featuring exclusive wine dinners with the pairing of exquisite cuisine meticulously prepared by culinary masters and moderated by renowned winemakers. The Vintner Dinners promise to be gastronomical highlights. c) Gastronomic Treasures – Be enthralled by the culinary prowess of Asia’s top chefs with exclusive Gastronomic Treasures dinners. Each chef will be presenting a specially created menu using the finest ingredients and prepared in his or her signature style. d) The Masters’ Workshops – Discover cooking tips to whip up your favourite dish or meet like-minded gourmands at cooking demonstrations and tasting sessions to pick up the finer points of Asian cooking. Our leading culinary maestros take centre stage with a series of intimate cooking workshops and demonstrations showcasing their signature Asian-inspired dishes.

Reservations and tickets for Asian Masters events will start from 1 October 2012 for American Express Cardmembers and from 16 October 2012 for members of the public. Reservations and ticket purchases can be made through the official website: www.asianmasters.com.sg or through the hotline at (65) 6319-1888.

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(B) Event Highlights All prices indicated are subjected to 10% service charge and 7% GST unless otherwise stated

GOURMET SIGNATURES

Cuisine of Thulasidaran Dayalan Date : 1 – 14 November Time : Lunch and Dinner Venue : StraitsKitchen, Grand Hyatt Singapore (10 Scotts Road, S228211) Dress Code : Smart Casual For reservations, please call 6738 1234

Chef Thulasidaran Dayalan who hails from Park Hyatt Hyderabad will be delighting diners with signature dishes such as dum brivani with lamb, chicken, seafood and vegetarian for lunch and dinner at StraitsKitchen, Grand Hyatt Singapore.

About Chef Thulasidaran Dayalan Chef Thulasidaran has been perfecting his craft for over 11 years and has been with the Hyatt Group since 2004. He is well versed with Indian cuisine and is one of the chefs that put together the Hyderabadi Food Festival at the Grand Hyatt in Dubai. Chef Thulasidaran has also worked alongside renowned chefs such as Jiggs Kalra and Ajay Sharma in gourmet festivals and events. As part of the pre-opening team at Park Hyatt Hyderabad, Chef continues to introduce and bring the Hyderadabi cuisine to food lovers.

About StraitsKitchen This 260-seat kitchen-theatre setting features a variety of seating arrangements, from intimate corners for two to seven semi- private dining areas for large groups. Interspersed with different dining tables at varied sections in the restaurant, guests are treated to a design drama where the ambience is energized with an emphasis on unique finishes ranging from metal to exotic woods. Plate ware forms an intricate part of the dining experience in StraitsKitchen. The unusual shapes, colours and textures of the plate ware will intrigue guests, present an element of surprise and enliven the restaurant atmosphere greatly.

StraitsKitchen offers a wide variety of items for buffet lunch and dinner. Highlights of the menu are the Chinese, Indian and Malay specialities. These include Laksa; Fried Hor Fun; Fried Kang Kong; Mee Goreng; Nasi Goreng; Carrot Cake; Prawn Mee Soup; Hainanese Chicken Rice; Roast Duck/Chicken; Fish Ball Noodle Soup; and Steamed Whole Fish. The chefs recommend grilled items of Stingray in Banana Leaf; Otak Otak; Assorted Satay and Ayam Bakar. Delicious and popular Indian dishes are the Roti Prata; Naan; Chicken Tikka; Curries; and Briyani Rice.

A “start-from-scratch” approach was necessary to build StraitsKitchen, a halal- certified kitchen at Grand Hyatt Singapore. Transforming the former Café into StraitsKitchen meant the need to create a new kitchen. Determined that procedures and delivery of food and service be acceptable under the rules of Majlis Ugama Islam Singapura (MUIS), Singapore’s governing body for the Islamic community, a detail-oriented work was carried out. StraitsKitchen is part of the hotel’s plans to provide a halal compliant dining experience which Singapore can be proud of.

For guests bent on a Singaporean multicultural gastronomic tour, a journey through StraitsKitchen, where they can find a taste of ethnic Chinese, Indian and Malay cuisine, is a must.

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Cuisine of Chef Susur Lee Date : 9 – 16 November Time : Lunch and Dinner Venue : Chinois (Hotel Michael, 26 Sentosa Gateway, #02-142/143, S098138) Dress Code : Smart Casual For reservations, please call 6884 7888

The world-renowned Celebrity Chef Susur Lee will once again showcase his Contemporary Chinese Cuisine - primarily Chinese in taste, but Western in presentation, from 9 to 16 November at Chinois

About Chef Susur Lee The suave, world-renowned Susur, known affectionately as ‘the ponytailed chef’, is arguably one of the world’s most creative chefs. Born in Hong Kong, Susur did his apprenticeship at the Peninsula Hotel, the grand dame of Hong Kong, from the age of 14- 21. His hard work and passion soon led him to realize his potential-understanding the fundamentals of western cooking and distinguishing it from the Chinese style of cooking. He eventually opened his first restaurant, Lotus in 1987, to much success.

In 1997, Susur was offered the appointment of Group Culinary Consultant for TungLok Group. During his next 3 years in Singapore, he worked to develop a new cuisine concept – Contemporary Chinese Cuisine, playing an important role in the development of Club Chinois’ menu. In 1997, Club Chinois opened as the first restaurant in Asia to serve Contemporary Chinese Cuisine. It was the first time that diners were introduced to individually plated food in a Chinese restaurant.

Susur was awarded the prestigious “Five Star Diamond Award” as one of the World’s Best Chefs by the American Academy of Hospitality Sciences, and is best known for his original style of Asian-inspired cuisine - perfectly combining the best Asian flavours with Western techniques.

Today, Susur is one of the most sought-after chefs in the world. He is now owner-chef of four of the most highly-rated restaurants in North America – LEE and Madeline’s Restaurants, both in Toronto, Canada; Shang, which opened in Thompson LES Hotel, New York, in December 2008; and his latest restaurant, Zentan, which opened in Washington in 2009.

About Chinois Known for being on the cusp of innovating new food concepts and ideas, TungLok Group teams up International Celebrity Chef Susur Lee to introduce a novel concept in the local dining arena with the opening of Chinois.

Chinois combines the soul of fine Chinese dining with contemporary innovation. As TungLok’s first restaurant in 2010, its strategic location within the boutique Hotel Michael at the highly-anticipated Resorts World Sentosa supports its artistry outlook and inventive décor to cater to an array of audiences alike.

In its 12 years of operations, Club Chinois (which closed in November 2009 to pave its way for Chinois) had received several local and international awards, amongst them the highly-coveted International Star Diamond Award by the New York-based American Academy of Hospitality Sciences.

“Chinois is our adventurous continuation of what once was Club Chinois. Holding fast to our mantra of creating a unique dining experience for all, we will be combining Club Chinois’ previous concepts with new, innovative additions by Chef Susur Lee,” Mr Andrew Tjioe said.

Chinois, which is Chef Susur Lee’s first restaurant outside North America, is designed by one of Japan’s top design house, MYU Planning, and features stone and wood accents to give a Mediterranean and Zen ambience. Complemented with the deep wood tones juxtaposed with Spanish red tones, diners will be able to indulge in fine Chinese dining amidst the eclectic modern Oriental décor. The restaurant has four private rooms that can seat from four to ten persons. The total seating capacity is 106.

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Cuisine of Chef Bo.lan Date : 21 – 27 November Time : Lunch and Dinner Venue : Patara Fine Thai Cuisine (163 Tanglin Road, #03-14, Tanglin Mall, S247933) Dress Code : Smart Casual For reservations, please call 6737 0818

Indulge in the wonderful creations of star duo Chef Dylan and Chef Bo, where their cuisine interpretation has won rave reviews from the local and international community. Anticipate a culinary adventure of traditional Thai dishes characterised by fresh flavours and the duo’s creativity.

Hosted at Patara Fine Thai Cuisine – an inspired restaurant of Thai fine dining where each of the delectable dishes has been realised in the most authentic way. Patara’s strong belief and expertise defines their success over 19 years and guarantees delivering the very best in Thai cuisine.

The Five Tastes of Thailand by Bo.lan (American Express Exclusive) Date : 21 November (Wednesday) Venue : Patara Fine Thai Cuisine (163 Tanglin Road, #03-14, Tanglin Mall, S247933) Dress Code : Smart Casual

Featuring the signature creations of Bo.lan and specially paired with wines, the unique experience is an amalgamation of traditional Thai with creative modern touches.

About Chef Duangporn Songvisava (Bo) Chef Bo has always shown great interest in her mother land and especially in Thai food. After completing her Master of Arts in Gastronomy at Adelaide University in South Australia, Chef Bo worked for Chef Amanda Gale at Cy’an in the Metropolitan Hotel, Bangkok. It was there that Chef Bo was introduced to Chef David Thompson and joined his Michelin starred team at Nahm in London. There, her interest in Thai food was nurtured and she absorbed more valuable knowledge. As her passion grew so did her desire to open a world class Thai restaurant within Bangkok. Since opening Bo.lan, Chef Bo also host’s the television show “Eat, Am, Are” on Thai PBS which encourages people to eat well and safeguard local food wisdom.

About Chef Dylan Jones Chef Dylan Jones started his career in Australia before moving to London to experience Thai cooking at Nahm. During his time there, he was introduced to many new ingredients, flavors, cooking techniques and traditions he was savoring every moment. Dylan truly fell in love with Thai cuisine and culture. Whenever given the opportunity, he travels to Thailand to explore the ingredients and flavors Thailand has to offer. Since arriving in Thailand and opening Bo.lan, Chef Dylan has learnt the language and is unlocking many more secrets of Thai food kept within the pages of ancient Thai texts.

About Patara Fine Thai Cuisine Nestled in the cosy enclave of Tanglin, Patara in Singapore exudes the easy elegance of a world-class restaurant that remains humble. Serving up classic food which evolves with the changing times, while staying true to the heart and soul of the original dishes. Patara counts many blessings, including standing tall for 18 years, and still going strong. That’s because we believe in simplicity; the best of food, service and ambience. We are proud of our chance and ability to preserve history, and share it with the discerning. What we are sharing, ultimately, is Thailand, at its best.

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VINTNER SESSIONS

Cuisine Naturel with Bio-dynamic Wines by Artisan Cellars & Chef André Date : 7 November (Wednesday) Time : 7pm Price : $312.80++ (American Express Cards) $368++ (Other payment modes) Venue : Restaurant André (41 Bukit Pasoh Road, S089855) Dress Code : Smart Casual

Chef André Chiang, the owner and chef of the award-winning restaurant and Bio-Dynamic Wines Advocate will be presenting a specially crafted 6-8 course menu with his exquisite culinary skills paired with a fine selection of biodynamic wines presented by Artisan Cellars.

About Chef André Chiang Chef André Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since opening in late 2010, Restaurant ANDRE was recently ranked #68 in the coveted San Pellegrino World’s 50 Best Restaurants list. The New York Times mentioned the restaurant as the “top 10 restaurants in the world worth a plane ride” while Wallpaper magazine places chef André as one of the world’s best young chefs.

One of Asia’s Top 10 Young Chefs and Best 150 Relais Gourmand Master Chefs of the World, André Chiang’s career spans numerous highly successful roles in various Michelin-starred establishments where his impressive career spans some of the world’s top French restaurants including the masters of “Nouvelle Cuisine” - Pierre Gagnaire (3-Michelin Star), L’Atelier de Joel Robuchon (1-Michelin Star), and L’Astrance (3-Michelin Star) in Paris; La Maison Troisgros (3-Michelin Star) in Roanne, and Le Jardin des Sens (3-Michelin Star) in Montpellier.

A blend of dynamic passion and modest charm, André’s magnetism is as irresistible as his cuisine. Crafting celebrated creations, combining Mediterranean accents and French techniques, André attributes his influences to the 3 generations of Masters in “Nouvelle Cuisine” as well as inspiration he draws from the myriad selection of products he uses everyday.

Chef André Chiang developed a culinary principle based on how our capacity to taste food is influenced by our memory banks, including the personal experiences we acquire over time. Octaphilosophy – unique, texture, memory, pure, terroir, salt, south and artisan represent the eight elements reflecting his roots in south of France. A dinner at Restaurant ANDRE is like a journey to the south of France where the guests can discover myriad flavours and textures that engage the senses.

About Restaurant André Chef André Chiang’s eagerly-anticipated new restaurant ANDRE is set to welcome its first guests on 10 October 2010. An intimate three-storey shophouse in Bukit Pasoh will be the setting for the 30-seat ANDRE, which will see the illustrious chef continue his focus on using fresh artisanal produce to create culinary art that reflects his roots in Southern French nouvelle cuisine. André has continued to research how our capacity to taste food is influenced by our memory banks, including the personal experiences we acquire over time.

This has led him to develop a culinary principle – Octa-philosophy – based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan. These elements reflect André’s cuisine and the thought process behind it. Diners will be treated to myriad flavours and textures that engage the senses. “People will be offered a definitive holistic gourmet experience and will gain a better understanding of my thoughts and the philosophy behind my cuisine,” explains André. The restaurant will feature two prix fixe menus each at both lunch and dinner.

The restaurant will also be a showcase for André’s non-culinary talents, namely his penchant for pottery. The chef draws inspiration from the objects he moulds, and his delicately-crafted plates and art pieces will be on display throughout the restaurant, while but a number of his personally-handcrafted plates will also be used.

About Artisan Cellars Artisan Cellars is a cutting-edge purveyor of artisanal fine wines dedicated to quality and individuality, offering proud wines of terroir and irreproachable quality, partnering with and curating small family-owned estates who share the same vision. Established in May 2008 to service the growing market for top quality, authentic pedigreed wines in Southeast Asia. Artisan Cellars constantly seek to redefine how the needs of wine lovers can be effectively engaged by way of a non-traditional, all- inclusive fine wine service that is more than just a retail front. Through our passion and knowledge, we would like to constantly influence the market with truly exciting wine discoveries.

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Japan 'Meats' France Wine Dinner Date : 14 November (Wednesday) Time : 7pm Price : $168.30++ (American Express Cards) $198++ (Other payment modes) Venue : Fat Cow (1 Orchard Boulevard #01-01/02, Camden Medical Centre, S248649) Dress Code : Smart Casual

Enjoy an evening of gastronomic treat which presents the beset of Japanese Meats such as Kagoshima Beef, Kurobuta Pork and more. Each dish will be exquisitely paired with a selection of fine wines.

About Fat Cow Established by The Big Idea Group following the success of Kinki Restaurant and Bar which set the pace for urban-Japanese dining here, the introduction of Fat Cow was the team’s next project. The place is a discerning, Japanese-inspired meat atelier where the promise of a bespoke dining experience is carried through from the luxurious meat-service to carefully selected lists of wines, sakes and shochus. Adding a Japanese twist and a lot of fun to classics, we’ve created signature cocktails to compliment the premium selection of beef offered.

While the word “Fat” may have less favourable connotations for some, the team at The Big Idea Group takes a different approach to give the word new meaning. “To us, the word “Fat” stands for luxury and indulgence. This is what we want our guests to experience at Fat Cow. “Fat” is also a play on the word “Fatt” which in Mandarin dialect means prosperity,” says Karen Seah, the Executive Director of The Big Idea Group in Singapore.

From America to Hong Kong and Australia, the owners of Fat Cow have selected some of the best professionals in the field to manage the atelier. Besides a premium selection of beef from leading farms around the world, guests can also choose to enjoy the meats through a variety of Japanese-inspired preparation methods. While the addition of a cocktail room unifies the bespoke Fat Cow service, the attention to detail is also reflected in the private collection of vintage wines and a piped-in compilation of sultry and modern jazz compositions specially commissioned to set the tone for a classy lunch or dinner.

The Flavours of Vietnam with the Wines of Egon Müller Date : 15 November (Thursday) Time : 7pm Price : $134.30++ (American Express Cards) $158++ (Other payment modes) Venue : Annam Vietnamese Cuisine (1 Scotts Road, Shaw Centre #02-11, S228208) Dress Code : Smart Casual

Weingut Egon Müller is one of the most renowned producers in the Mosel region of Germany, particularly for their Rieslings. The winery's prized wines come from the vineyard Scharzhofberg vineyard in Wiltingen, which lies on the River Saar, not far from where it drains into the Mosel, just downstream from Saarburg.

Enjoy a 5-6 course authentic Vietnamese menu exquisitely paired with the magnificent wines of Egon Müller for an evening of pure decadence and indulgence.

About Chef Nguyen Quoc Nam Chef Nguyen, or more commonly known as Chef Nam, grew up learning the ins and outs of kitchen works from the example set by his parents. From plating, table setting, to dining mannerisms, it was impressed upon Chef Nguyen that having a meal is not only about filling bellies but also about weaving elegance, refinement, and tradition into what was otherwise a modest situation.

Chef Nguyen worked at one Michelin star Le Canard Oslo where he grew in confidence of his abilities and in his calling. After spending 2 years there, Chef Nguyen took his culinary skills to the United States to work in New York’s premier Scandinavian restaurant, Aquavit, before he was lured to The Lighthouse in Singapore by the Les Amis Group, where he built on his fine French cuisine skills. Chef Nguyen’s kitchen expedition continued and saw him conquering more territories in various parts of the world such as Howard Hotel in London and Bali’s The Legian Hotel. In his last pit stop around the world before opening Annam Vietnamese Cuisine, Chef Nguyen joined the award winning Sukhothai Bangkok as Executive Chef. On 12th October 2011, Chef Nguyen returned to his roots and opened Annam Vietnamese Cuisine in the heart of Singapore’s shopping belt. His first restaurant, a joint venture with the highly established Les Amis Group, was born out of passion and belief that the best is yet to come for Vietnamese cuisine on the international food and beverage scene. Beyond the usual phos and spring rolls, Annam Vietnamese Cuisine showcases exquisite and authentic Vietnamese fare inspired from age old recipes and cooking methods from Northern, Central, and Southern Vietnam.

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About Annam Vietnamese Cuisine Annam Vietnamese Cuisine is a restaurant project by the coveted Les Amis Group in partnership with Director/ Chef Owner Nguyen Quoc Nam. Guests can tuck in to bona fide Vietnamese fare in a warm and inviting setting reminiscent of the French colonial era that promises to whet anyone’s appetite.

Dining at Annam Vietnamese Cuisine brings to mind a time of partaking in honest‐to‐goodness Vietnamese cuisine in the comfort of one’s own home. Unpretentious, the restaurant replicates the blueprint of an Indo‐French home with green arched windows paneling the walls of the restaurant, furnished with marble tables and wooden chairs, flooring laid with intricate hand ‐painted tiles from Vietnam, and complemented with Parisian‐style embellishments from Thailand. French‐style Vietnamese melodies complete the setting of a Vietnamese dwelling in the 1930s to 1940s. Private dining facilities for up to eight persons in a group are also available for prior reservation.

The 54‐seater restaurant’s menu features a myriad of Vietnamese classics hailing from North, Central and South Vietnam with a strong emphasis on seafood. Whilst the a la carte menu showcase plenty of dishes that are best enjoyed communally, there will also be set menus with tasting portions of signatures that will deliver an authentic Vietnamese experience for all diners.

About Egon Müller Egon Müller is a mythical name for the wine lovers, reputation built through the years thanks to wines of extraordinary quality, in particular the ones coming from the famed Scharzhofberg vineyard. The Scharzhofberg vineyard is typically well drained slate, and the section owned by the Müllers is dominated by Riesling, The Müller family own just 7 hectares in the famous Scharzhofberg vineyard in Wiltingen, which lies on the River Saar, not far from where it drains into the Mosel, just downstream from Saarburg. Aristocratic wines, profound and with remarkable and elegant minerality, extremely balanced and persistent inthe mouth. The estate has been in the hands of the Müller family since the late 18th century. The family exploit their single vineyard holding to the full, and consequently are ranked among the region's top wine producers. Egon Müller is the only German member whom belongs to Primum Familiae Vini, a small group of elite family owned producers, which includes Mouton Rothschild, Joseph Drouhin, Jaboulet, Pol Roger, Symington, Vega Sicilia, Hugel, Miguel Torres, Antinori and Robert Mondavi. Wines sought by the fans all over the world.

An Evening with JP Moueix & Les Amis Date : 21 November (Wednesday) Time : 7pm Price : $528.70++ (American Express Cards) $622++ (Other payment modes) Venue : Les Amis (1 Scotts Road, Shaw Centre #02-16, S228208) Dress Code : Smart Casual

Experience the best of France at this all red wine dinner that promises to amaze you with magnificent wines labels and excellent vintages including Chateau Petrus, Chateau Latour & more paired with the unparalleled cuisine presented by Les Amis.

About Chef Galvin Lim Les Amis Group’s Executive Chef, Galvin Lim, began his culinary odyssey as a student at SHATEC. After his graduation, he worked his way up through the ranks at Shangri‐La’s now defunct La Tour Restaurant. Galvin spent eight years learning the ropes of his profession under the tutelage of Mentor‐Chef David Mollicorne, before joining the Au Jardin opening team as Resident Chef. Over the years during his stint here with the Les Amis Group, he has been for training overseas in some of the world’s most renowned kitchens such as Lameloise in Burgundy, Le Gavroche in London, L’Auberge des Cimes in St. Bonnets les Froids Rangis Maçon, and Les Elysées du Vernet in Paris under Alain Soliverès.

When creating new menus, Galvin enjoys being able to dream up a combination of dishes in tranquil surroundings. His culinary style emphasises the balance and contrasts of flavours and textures whilst using a combination of various products. With their passion as their inspiration, our team of chefs orchestrates each menu by playing with different tastes, textures and sensations, all with the aim of tantalising one’s palate.

About Les Amis Les Amis Restaurant is the sophisticated first‐born of the Les Amis family. Founded on 15 March 1994, it is located in the heart of the Orchard Road shopping district. Designed by local architect, Mr. Tan Kay Ngee, the new Les Amis speaks volume about his classical and yet contemporary approach. From the exterior, Les Amis exudes sophistication and a certain city chic elegance with its irregular glass façade while the interior feel is one that stimulates the senses with a generous use of teak and yellow marble.

Les Amis features a private dining room also known as the Chef’s Table where guests can dine in privacy and observe the behind ‐the‐scene action in one of Singapore’s most prominent kitchen through the glass window. While waiting for the meal to be

Information accurate as at 20 September 2012 Page 9 of 20 served, guests can also help themselves to premium culinary books for their viewing pleasure in between the courses. Booking of the room is subject to a minimum charge dictated by the restaurant.

Les Amis also boasts two temperature‐controlled wine cellars which house the restaurant’s S$5 million wine collection. Its 2000 ‐label wine list has been a recipient of the Wine Spectator’s Grand Award ‐ one of the only three Grand Award winners in Asia ‐ since 1996. While most of these wines are from France, guests who wish to enjoy New World wines will nonetheless have an interesting and diverse selection to choose from.

Keeping to its philosophy of offering the ultimate in fine‐dining experiences, Les Amis places emphasis on both exquisite cuisine and gorgeous wines. The cuisine style is light and contemporary, with a focus on the natural flavours of the ingredients used to ensure a delightful complement to our local climate and palates.

About JP Moueix The illustrious and famed Bordeaux négociant house of Établissements Jean-Pierre Moueix was founded by Jean-Pierre Moueix in 1937. Dealing in wholesale distribution of numerous Right Bank wines, the company also acts as a bulk grape merchant, operates exclusive distribution for select châteaux, and manages its own portfolio of Pomerol and Saint-Émilion estates, including Pétrus, Château Hosanna, Château Certan de May, Château Lafleur-Gazin, Château Bourgneuf, Château de Sales, Château Magdelaine, Château Puy-Blanquet.

About Vinum Founded in 1995 by the same partners behind the Les Amis restaurant, Vinum Fine Wines has established a reputation as a leading fine wine merchant in Southeast Asia. Its focus lies in fine French wines such as the Bordeaux First Growths, Petrus, Romanee Conti, Etienne Guigal and d’Yquem. But when Vinum does venture outside of France, it looks for only the top producers in each region, such as Egon Müller of Germany, Vega Sicilia of Spain and premier houses from the rest of the world including Australia, California, Hungary, Italy and Portugal.

An Iggy’s Experience with the Wines of Cos d’Estournel Date : 26 November (Monday) Time : 7pm Price : $287.30++ (American Express Cards) $338++ (Other payment modes) Venue : Iggy’s (The Hilton Hotel, 581 Orchard Road, Level 3, S238883) Dress Code : Smart Casual

Look forward to an evening of exquisite and intimate dining experience at Iggy’s where each course of the specially crafted menu is paired with the magnificent wines of Cos d’Estournel.

About Iggy’s Iggy’s is conceptualized and founded by Ignatius Chan, award-wining Sommelier and renowned restaurateur. Iggy’s opened on 1 September 2004. Designed to provide a gastronomic dining experience coupled with personal yet un-intrusive service for our guests. The cuisine is uniquely Iggy’s – it is a culmination of the best of Ignatius’s travel and dining experiences through the marrying of flavours and texture using seasonal ingredients from Europe, Japan and Australia using the European cooking techniques. In October 2008, the inaugural edition of the Miele Guide, voted Iggy’s the best restaurant in Asia. The Miele Guide ranked Iggy’s Asia’s Number Two restaurant in its 2009/10 edition. In the 2010/11 edition, Iggy’s reclaimed its Number One position. Iggy’s is especially honoured to be included The S Pellegrino World’s Best Restaurants list since 2006. Iggy’s first made the list in 2006 at number 98 and in 2009, Iggy’s became the first restaurant in South East Asia to be included in The S Pellegrino World’s 50 Best Restaurants, at position 45. In 2011, Iggy’s ranked 27th position in the list.

About Jean-Guillaume Prats Jean-Guillaume PRATS is CEO (President du Directoir) of DOMAINES REYBIER that includes in Saint Estèphe Château COS D’ESTOURNEL, Château MARBUZET, The Imperial Estate of Tokaj Hétszölö and the new high end brand GOULEE. He represents the fourth generation of his family to be involved in the management of the estate. He is today one of the youngest manager of top Médoc estate and one of the leaders of the “changing of the guard” in Bordeaux.

Under his management, since 1999, COS d’ESTOURNEL has reached the highest level of quality in Bordeaux and has received higher score than some of the Médoc First Growths.

Jean-Guillaume PRATS was born in 1969 into a family where the wine is religion. His father, Bruno PRATS, now retired, was a key figure in the Bordeaux trade. He managed COS from 1970 to 1998. His great grandfather, Fernand GINESTET, bought Château COS d’ESTOURNEL in 1917 and was the owner during his life of many Bordeaux estates including Château Margaux and the large

Information accurate as at 20 September 2012 Page 10 of 20 negociant firm Ginestet. His other great grand-father Jean PRATS, was the founder and President of Saint-Raphael a major French spirit company of his time. Jean-Guillaume PRATS is a graduate in business management from the European Business School with a major in Finance. He is a member of the board of Directors of the Conseil des Crus Classés en 1855, The Académie du Vin de Bordeaux and the Commanderie du Bontemps du Médoc et des Graves, de Sauternes et Barsac.

About Cos d’Estournel Cos d’Estournel is a 200 year-old vineyard located in Saint-Estèphe, northwest of Bordeaux. It is a Second Growth Grand Cru Classe (1855 Classificaiton) and the highest classified estate in Saint-Estephe. It was founded in 1811 by Louis Gaspard D’Estournel who devoted his life to nothing but growing the eminence of the Cos brand. By the early to mid 19th century, Cos was already commanding prices often higher than the famed First Growths. Whether it’s red or white wines, its wines have been described in Grand Vins as having both “power and finesse.”

Today, technology plays a large role at Cos. The estate owns one of the most state-of-the-art viticulture and winemaking equipment in the world. Yet it is used as a medium to minimize intervention with the wine as much as possible. The harvest is still 100% manual and once the grapes enter the winery, gravity takes over. The facility was built in such a way that 100% of the winemaking operation from dropping off the grapes at the winery to the bottling is driven by gravity. No pumps are needed. There are less than five wine estates throughout the world operating a 100% gravitational system. The vineyards are meticulously managed with a view to producing the highest possible quality wines.

It is owned by Michel Reybier of Domaines Reybier.

GASTRONOMIC TREASURES

The Les Amis Group presents the Asian Masters Charity Dinner Date : 9 November (Friday) Time : 7.30pm Price : Available upon enquiry Venue : Conrad Centennial Singapore, Grand Ballroom (Level 2, 2 Temasek Boulevard, S038982) Dress Code : Lounge Suit

For the first time, Asian Masters and Community Chest is proud to present the Asian Masters Charity Dinner. As we enjoy the finer things in life, Asian Masters believes in giving back to the community and this elegant evening will be the perfect platform for Community Chest to raise funds for the social service programmes run by the charities under its auspices. Join us in serving a good cause where each course will be presented by the fine culinarians under the Les Amis Group.

About Chef Aoki Director/ Executive Chef Kunio Aoki first stepped into Singapore in 1991 at the encouragement of a good friend and fellow chef. Born in the cosmopolitan capital of Japan in 1967, Aoki started learning the intricate art of preparing sushi in Tokyo's Takanawa Prince Hotel at the age of 18. His perseverance and determination were rewarded by a steady rise through the ranks. One of the crowning moments of his career came when together with his ex‐master, he was given the opportunity to serve Japanese Emperor Akihito.

Formerly of Nogawa Japanese Restaurant at Le Meridien Singapore, Chef Aoki brings with him the culinary mastery and experience that garnered him a loyal following over the years. He is unstinting in his demands for only the best when it comes to his guests. His culinary style is simple and traditional, yet with modern undertones that keep his creations refreshingly contemporary.

On 12th October 2011, Chef Nguyen returned to his roots and opened Annam Vietnamese Cuisine in the heart of Singapore’s shopping belt. His first restaurant, a joint venture with the highly established Les Amis Group, was born out of passion and belief Information accurate as at 20 September 2012 Page 11 of 20 that the best is yet to come for Vietnamese cuisine on the international food and beverage scene. Beyond the usual phos and spring rolls, Annam Vietnamese Cuisine showcases exquisite and authentic Vietnamese fare inspired from age old recipes and cooking methods from Northern, Central, and Southern Vietnam.

About Chef Ng Wei Han Chef Wei Han embarked on his culinary journey as a student at SHATEC. In 2007, Chef Wei Han joined the Les Amis Group as Chef de Partie for Au Jardin and since then the young chef has worked through the ranks and around various restaurants under the Group. Before assuming the role of Head Chef for Au Jardin, Chef Wei Han was invited to assist in the opening of Bistro du Vin as Junior Sous Chef where he travelled to Burgundy, France, for training in authentic French bistro cuisine and at the same time understand the French gourmet culture. In 2009, the light‐hearted character played in pivotal role in spearheading the launch of Les Amis Catering as the Head Chef for the department. In this capacity, Chef Wei Han displayed his culinary flair at both small and large scale cocktail and sit‐down dinner events for luxury label clients like Gucci, Valentino, and Chanel as well as key public sector clients at the Istana and Singapore’s Ministry of Foreign Affairs.

In 2011, Chef Wei Han received the baton from his mentor Galvin Lim, who went on to assume the title of Executive Chef for the Les Amis Group. Since taking the helm of Au Jardin's kitchen, he has created menus with a less formal touch, in line with the restaurant's vision to offer a more relaxed dining experience without compromising on the quality of the food.

About Chef Christophe Grilo Having dedicated half of his life and time to the F&B scene in major cities around the world, Chef Christophe Grilo of French descent partners Singapore’s most celebrated home-grown dessert boutique Canelé Pâtisserie Chocolaterie on 3rd September 2011 in a quest to fashion artisanal desserts fit for a king.Chef Christophe enrolled in a culinary school when he was 14 and at age 17, a decision he made to move from fish and meats to sugar and chocolate defined the rest of his life. Having found his calling to desserts, Chef Christophe went on to become the pastry chef at Le Belvedere, a one-Michelin-starred restaurant on the island of Corsica at the tender age of 18 and followed his “culinary godfather” Bernard Bach to open the two-Michelin-starred restaurant Le Puits Saint Jacques.

His journey of cooking with gourmet celebrities include renowned epicurean masters like Jacques and Laurent Pourcel where he worked as executive pastry chef at the three-Michelin-starred French restaurant Le Jardin des Sens in Montpellier, and for four years helmed the reins as executive pastry chef at the acclaimed restaurant Spoon by distinguished French chef Alain Ducasse at the InterContinental Hong Kong hotel. Chef Christophe spends most of his time in the kitchen with his pastry team researching on dessert recipe and believes that ideas should come as they are without having to mull over it obsessively. Because of its strong taste, dark chocolate is the key ingredient to Chef Christophe’s magic in the pastry kitchen. Its rich flavours make a perfect combination with citrus fruits such as pineapples, lemons, and oranges. The crown jewel of his career is the panettone, which Chef Christophe relentlessly spent two years learning how to master the rich Italian bread made with eggs, fruit, and butter.

About Conrad Centennial Singapore Conrad Centennial Singapore is a 31-storey; prestigious hotel conveniently located in Marina Bay, adjacent to Suntec Singapore - Convention & Exhibition Centre, with direct access to 1,000 shops and 300 restaurants, and close to Singapore's major attractions and cultural centres.

Golden Peony, the renowned Chinese restaurant, serves exquisite dim sum and contemporary Cantonese à la carte dishes prepared by top Hong Kong master chefs, while Oscar’s offers 24-hour delicious Asian and international cuisine, including a selection of over 40 wines- by- the- glass (100ml and 200ml). Conrad Centennial Singapore also features an elegant Lobby Lounge which is perfect for before or after dinner drinks, afternoon teas and executive lunches.

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Conrad Centennial Singapore is an outstanding choice for meetings, incentives, conventions and exhibitions (MICE) as well as social events. Facilities include a magnificent ballroom catering up to 500 guests, six salon rooms, four conference rooms and three boardrooms, complemented by modern technological facilities and creative food concepts.

Innovative MICE platforms are available to assist event organisers to plan, facilitate and manage their events more efficiently and effectively. From a dedicated meetings website (ConradMeetings.com); Online Request Proposals; Group Value Dates which allows event planners to select available guestrooms and function space in advance at 10 to 30% more off seasonal rates to Personalised Online Group (POG), a unique platform to create and customise individual webpage to suit event needs, at the same time provide quick and easy room reservations for attendees at the hotel. In addition, meeting planners can also look forward to earn extra points with Hilton Honors Event Bonus.

The Imperial Hairy Crab Banquet with Champagne Louis Roederer Date : 20 November (Tuesday) Time : 7pm Price : $236.30++ (American Express Cards) $278++ (Other payment modes) Venue : Imperial Treasure Super Peking Duck, Paragon (290 Orchard Road, S238859) Dress Code : Smart Casual

Once again, indulge in the scrumptious flavours of hairy crab-inspired dishes paired with the outstanding Champagne Louis Roederer which is based in Reims, France.

About Imperial Treasure Food plays a vital role in today’s society. The cultural diversity creates culinary evolution from all nations. The rich and vibrant culinary heritage of China are famous for their presentation, taste the method of preparation and cooking since, maintaining the quality is important.

Established in August 2004, Imperial Treasure Restaurant Group operates a chain of restaurants specializing in authentic Chinese Cuisines. The Group boasts an impressive track record of growth in Singapore with total revenue more than S$ 25 million in 2008.

Celebrating the rich and vibrant culinary heritage of China with superior food quality and maintaining high service standards have become our hallmarks. These, we believe, will be instrumental to our success in realizing the Group’s vision of achieving world-class status throughout Asia.

The Imperial Treasure Restaurant Group setup its first restaurant at Ngee Ann City at 4th floor respectively. Imperial Treasure Teochew Cuisine on the 4th floor serves fine Teochew cuisine that is delightful to those who favours the subtlety and clarity of Teochew cooking. The emphasis is more on fine-dining and features a variety of specially-imported ingredients, including exotic seafood – and five chefs from Hong Kong.

About Champange Louis Roederer Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world's great Champagnes. Roederer distinguishes itself from other Champagne houses with two-thirds of its grape needs sourced from its own estate vineyards. Some of the best wines are set aside to age in Roederer’s reserve wine cellars every good vintage year. The extensive source of reserve wines ensures consistent quality and complex flavours. Roederer’s philosophy is based on the uncompromising commitment to the individual vines, where quality products are developed.

The Treasures Dinner with Martell Cordon Bleu Date : 22 November (Thursday) Time : 7pm Price : $227.80++ (American Express Cards) $268++ (Other payment modes) Venue : My Humble House (#02-27/29 Esplanade Mall, 8 Raffles Avenue, S039802) Dress Code : Smart Casual

Feast on special creations using traditional Chinese delicacies with a modern twist. For one night only, TungLok’s Senior Executive Chef, Ken Ling and Executive Chef, David Lieu will create a 6-7 course dinner paired with the world renowned cognac, Martell Cordon Bleu. Enjoy this evening as you discover the Chinese culinary treasures.

About Chef Ken Ling After 14 years of pioneering and heading the culinary team at the then-Club Chinois, Chef Ken Ling now oversees the kitchens of the swanky Chinois by Susur Lee located at Resorts World Sentosa and the artistic My Humble House at The Esplanade. Information accurate as at 20 September 2012 Page 13 of 20

Chef Ken Ling also brings his mastery to My Humble House, creating signature dishes that marry traditional Chinese cuisine with Modern influences. In April 2007, My Humble House Singapore was honoured with a 94th placing in The World’s 100 Best Restaurants List, published by the UK’s prestigious Restaurant magazine. My Humble House Singapore is one of only two Chinese restaurants to make it to the list.

Under Chef Ken’s leadership, on 28 October 2010, My Humble House was honoured with the Overall Winner of Best Dining Experience Award at the Singapore Experience Awards 2010. Most recently in July at the Restaurant Association of Singapore’s Epicurean Star Award 2011, Chef Ken led his team to victory in several categories of the competition.

About Chef David Liew Chef David Liew, Executive Chef for My Humble House began his culinary journey at the then Club Chinois of Orchard Parade Hotel in 1997. For thirteen years, he hones his skills under the mentorship of Senior Executive Chef Ken Ling and culinary consultant Chef Susur Lee. He was later also instrumental in the setting up of Chinois by Susur Lee, TungLok Group's first restaurant in the integrated resort as well as overseeing the operation of the group's Central Kitchen.

Having been with the TungLok Group for 13 years, Chef David is currently the brains behind the creations of modern Contemporary Chinese Cuisine, which My Humble House is renowned for. Conjuring recipes to tantalise taste buds for a span of over 20 years, Chef David was born and raised in Malaysia, Ipoh. With the belief that food can be a piece of art as well, the meticulous Chef consistently strives to surprise diners by stimulating their visual senses with the presentation of the dishes. Setting the highest standards in food, Chef David never compromises on food quality. It is this determination that propels the young chef to grow within the ranks of TungLok's culinary team.

About My Humble House My Humble House opened in 2002 as TungLok's first artistic restaurant. Located in Singapore's landmark venue, The Esplanade, Theatres on the Bay, My Humble House was awarded by the Singapore Experience Awards 2010 as the overall winner for best dining experience. Serving contemporary Chinese cuisine, the menu features the private dishes of TungLok's creative team of chefs, complemented by exceptional artistic presentation. The Singapore-based studio of architect Antonio Eraso developed and oversaw the design of the entire restaurant, which emulates an elegant private home. Seats are of dramatic and extended dimensions, covered in natural fabrics like suede and cowhide. Traditional rosewood and teak furniture is complemented by softer organic shapes, such as a large sofa in the shape of a rose. The juxtaposition of traditional Chinese and artistic modern elements gives the restaurant an extremely fresh and progressive appeal, while maintaining a cosy and relaxed atmosphere.

About Martell Cordon Bleu Always in pursuit of creativity, perseverance for excellence and independent state of mind, Martell created and launched an outstanding cognac with a unique taste, marking its inimitable style : Cordon Bleu was launched in 1912 at the renowned Hotel de Paris in Monaco. It was, and remains today, the purest expression of the Martell company's flair for creativity, their pursuit of excellence and their desire to lead, rather than to follow, the other cognac houses. As Martell's flagship, Cordon Bleu has created its own category within the cognac classification and appeals to the true connoisseur. Presented in the same understated and minimalist bottle that it was launched in almost a century ago, Cordon Bleu stands apart both visually and conceptually, conveying authenticity, status, a sense of power and an elegant simplicity.

Indoguna presents The Asian Masters Gala Dinner Date : 28 November (Wednesday) Time : 7.30pm Price : $329.80++ (American Express Cards) $388++ (Other payment modes) Venue : Grand Ballroom, The Fullerton Hotel Singapore (1 Fullerton Square, S049178) Dress Code : Lounge Suit

The pinnacle event of Asian Masters, the gala dinner will be making a tribute to the Icons of the FnB and Hospitality industry. This year’s tributes will be made to the Singapore Culinary team, regional chefs, industry leaders and the unsung heroes of Singapore’s hawkers scene.

Feast on a menu of Signature Chef’s Favourites as the Singapore National Culinary Team creates and presents their exquisite cuisine paired with a selection of fine wines.

About The Fullerton Hotel Singapore Built in 1928, The Fullerton Building was the centre of Singapore’s commercial, social and official life. It was once home to the nation’s General Post Office, The Exchange, Chamber of Commerce and The Singapore Club – all of which played a pivotal role in

Information accurate as at 20 September 2012 Page 14 of 20 the history of Singapore. The Fullerton Building began a new chapter in its illustrious history with an S$400 million restoration into Singapore’s landmark hotel, The Fullerton Hotel Singapore in 2001.

Under the ownership of Sino Land and its Singapore affiliate, Far East Organization, all the authentic details of the legendary building were meticulously restored and the rich history of The Fullerton Building was combined with the highest levels of luxury and technology. The Doric columns, coffered ceilings, cornices and Italian marble floors were restored to their original splendour. In July 2001, The Fullerton Hotel Singapore received the Urban Redevelopment Authority Architectural Heritage Award, Singapore’s highest honour recognising contributions towards the protection and restoration of Singapore’s built heritage.

The hotel today is a perfect blend of the old, wired with the new. The Fullerton Hotel surrounds its guests with a refreshing ambience of peace and tranquillity. The hotel’s interior designers, Hirsch Bedner and Associates created a style of décor that is contemporary and stylish. Slick and streamlined fittings grace the bathrooms that are accessorised with the hotel’s customized brand of bathroom amenities. State-of-the-art features and complimentary broadband connectivity provide guests with high- speed Internet access. The building’s heritage and classic architecture make it eminently suited as a grand hotel. With distinguished Doric columns and monumental porte cocheres, The Fullerton Hotel represents the height of Palladian architecture in Singapore, with only two other buildings in the city that share the same architectural grandeur – the City Hall and Supreme Court.

About Indoguna Indoguna Singapore was established in 1993 as a meat company importing the highest-quality chilled meat from around the world, with affiliated companies in Dubai, Hong Kong and Indonesia. Today, the company’s product range includes premium quality seafood, gourmet food and an assortment of boutique wines. The company believes in offering a diverse and exciting range of internationally sourced products, meeting and maintaining the highest quality standards for food products while offering the most competitive prices. Indoguna’s clients hail from Singapore’s professional food community, including the island’s top hotels and restaurants, gourmet stores, supermarkets and airline caterers.

An Exotic Dinner with Shui Jing Fang Baijiu Date : 29 November (Thursday) Time : 7pm Price : $304.30++ (American Express Cards) $358++ (Other payment modes) Venue : Tóng Lè Private Dining (OUE Tower, Level 4 & 5, 60 Collyer Quay, S049322) Dress Code : Smart Casual

This fresh concept pairs seasonal exotic game such as crocodile and pheasant with premium Chinese Baijiu “Shui Jing Fang.” This is a must-try for adventurous foodies and diners game enough for a food adventure.

About Chef Martin Foo Chef Martin started his career with a deep passion for food stemming from helping out at his relative’s hawker stall since he was 13 years old. With a humble beginning, Chef Martin has since built an impressive track record of 21 years in the culinary industry. Prior to joining TungLok Group, he was the assistant Head Chef at Lei Garden. During his stint at Lei Garden, he excelled in his various roles in the kitchen from being a cutter, steamer and wok. With his strong knowledge, Chef Martin was appointed Chief Chef at Tung Lok Signatures at VivoCity when the restaurant first opened in 2006.

Dynamic and creative, Chef Martin was later promoted to Executive Chef and given the important role of setting up Tung Lok Classics at Chinese Swimming Club in 2009 and Tung Lok Classics at Orchard Parade Hotel. Currently, he helms the kitchen operations of Tóng Lè Private Dining at OUE Tower. Additionally, he also oversees the kitchen of My Humble House in Beijing.

One of the shiniest star chefs of TungLok Group, Chef Martin’s creativity and scrumptious culinary masterpieces has also gained the recognition and support of many fans.

About Tóng Lè Private Dining Tóng Lè Private Dining opens at the heritage, revolving OUE Tower on 16 January 2012 as TungLok Group’s most exquisite restaurant. Set against the historical landmark of Collyer Quay, Tóng Lè presents a world-class fine dining concept over two levels of the Tower.

Using only the best ingredients from around the world, our skilful chefs create the best of traditional Chinese dishes with flavours that engage the contemporary taste. Age-long Chinese recipes are reinterpreted by Tóng Lè’s creative team of chefs. The specially-recalibrated recipes revive many forgotten dishes and recreate them with Tóng Lè’s unique style.

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A section of Tóng Lè is dedicated to a special collaboration with SHINJI By Kanesaka – a premium Japanese restaurant helmed by Chef Shinji Kanesaka of the 2-Michelin-starred Sushi Kanesaka in Tokyo, Japan. A private 8-seater sushi counter resides on Level 5 of Tóng Lè’s immaculate interior. Like the original Ginza Sushi Kanesaka, Shinji by Kanesaka was also designed by Junzo Irikado. Organic materials like wood and paper are flown in from Japan and provide for the restaurant’s furnishing and fixtures. The atmosphere is one of exquisite, understated elegance that makes for a dignified yet intimate dining experience.

In Tóng Lè’s main dining area, echoes of elegance surround the restaurant. Seductive lighting and long mirror panels garnishing the stylish, glossy black walls, add prestige to the décor. With floor-to-ceiling windows circling both levels of the restaurant, diners are offered a panoramic view of the stunning Marina Bay waterfront. The view is clear for miles in sunlight; after the sun sets, the dazzling night view of the waterfront paired with the provocative atmosphere changes the mood of the restaurant entirely.

About Shui Jing Fang Shui Jing Fang is a super premium baijiu brand, distilled from the oldest continuous operating baijiu distillery in China – Shui Jing Distillery. The Shui Jing Distillery was founded by Master Distiller Wang in 1408. Since then, it has produced super premium baijiu through the Yuan, Ming and Qing dynasties with over 600 years of heritage. China’s National Cultural Relics Bureau has certified Shui Jing Distillery as “China’s First Baijiu Distillery”, with its historical significance on par with the Terracotta Army of Xi’an.

Today, a mix of five grains is left to ferment in the same soil that was used over 600 years ago and is distilled using traditional techniques that have been perfected over generations, giving discerning aficionados a baijiu created with more than six centuries of heritage.

Shui Jing Fang is produced by Sichuan Swellfun Co., Ltd, which is listed on the Shanghai Stock Exchange.

Diageo and Shui Jing Fang Diageo is participating at scale in the super premium baijiu category through the partnership with Sichuan Chengdu Quanxing Group Co., Ltd. with a 53% majority stake. Quanxing Group is currently the largest shareholder of Sichuan Swellfun Co., Ltd, which is listed on the Shanghai Stock Exchange.

Diageo has a long-term commitment to China and is also committed to making Shui Jing Fang the leading international luxury baijiu brand in the world. Since the partnership was formed, Diageo has begun this process, and is already distributing Shui Jing Fang portfolio in duty free channels of international airports and airlines across Asia, Australia, Europe and USA, as well as duty paid markets around the world.

MASTER’S WORKSHOPS

Masterchef Workshops Date : 2 – 4 November Time : 10am, 12pm, 2pm, 4pm & 6pm daily Price : $21.25++ (American Express Cards) $25++ (Other payment modes) Venue : Atrium, Great World City (1 Kim Seng Promenade, S237994) Dress Code : Casual

For all food lovers as well as aspiring socialites who desire to entertain with style and those who are interested in personal creations, the Masters Workshop provides the platform where distinguished chefs will take centre stage with a series of intimate cooking demonstrations showcasing their Asian-inspired dishes, followed by tasting sessions. With five demonstrations per day each lasting an hour, you will definitely bring home with you a wealth of Asian-inspired culinary knowledge.

About Chef Anderson Ho Trained by European master chefs such as Alain Ducasse, Alain Senderens and Gerard Boyer in contemporary French cuisine during his time at the world-renowned Raffles Hotel and being well versed in the use of both Eastern and Western ingredients, Chef Anderson excites the taste buds with his unique recipes.

Internationally recognised for his inventive culinary skills, Chef Anderson was awarded an Individual Gold Award at Food Asia 1994 & 2000. As a member of the Singapore National Culinary Team, he helped the Singapore team garners its best ever placing in the IKA Culinary Olympics 2000. In recent years, he has been invited to international food promotion events like Festival Gastronomico International 2001 in Spain, where he was the only chef from the Far East, and Davidoff Gourmet Festivals in Sylt and Berlin, Germany in 1999. Chef Anderson was placed second at the Global Chef Competition in Hong Kong in 2007 and was a finalist in Global Chef Competition in Dubai in 2008. The most recent being the chef advisor for the Singapore National Culinary

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Team in which the Singapore team won the highest accolade for winning the World Cup at the Expogast 2010 Culinary World Cup in Luxembourg.

Chef Anderson is the author of Menu Degustation: Tasting Menus of New Asia Cuisine and has contributed to other publications such as Crossroads, Chef for a Cause – empowering lives through culinary arts, Silver Platter – a 25 year journey of the Singapore Chef’s Association and Consuming Passion: Memories From The Rafflesian Table.

About Chef Daniel Sia As a child, Chef Daniel has always held his late grandmother in utmost respect and looked up to her as his personal culinary role model. Under her keen guidance, Chef Daniel developed a love affair with cooking and soon after decided to pursue his career in the field of fine culinary arts.

Chef Daniel is trained in fine, high-end classical French dining and experienced in setting up new restaurants, developing its concepts and menu. His journey through the global culinary circuit includes working in Le Platane in Shanghai, Le Gavroche and Marco Pierre White’s The Oak Room in London, Au Petit Salut and Les Amis in Singapore. He was also one of the two head chefs who started the Marmalade restaurant group back in 1999 and his most recent contribution to the local dining scene includes setting up The White Rabbit restaurant where he helmed the kitchen as the Head Chef.

An avid traveller who also enjoys the rich cultural flavours and exciting textures of street food, Chef Owner of The Disgruntled Chef, Chef Daniel describes the type of food served is both classical and comforting. His personal favourite in The Disgruntled Chef’s menu is the Baked Bone Marrow, which he insists is absolutely delectable with a serving of toasted sourdough bread.

For Chef Daniel, the most rewarding part of being a chef is the simple concept of being able to feed people. He is most excited to also be able to play an active role in the culinary industry and contribute to the vibrant dining scene in Singapore.

About Chef Dennis Thng With a culinary career spanning over 3 decades, Dennis Thng has garnered a portfolio worthy of any top chef. With humble beginnings at the Garden Hotel as a Commis Chef, his skills eventually propelled him to work for internationally renowned restaurants, which includes The Duxton Hotel, L’Aigle d’Or restaurant, Bice Ristorante 1926, as the Asia Chef de Cuisine in charge of setting up restaurants in Korea and Japan, The Raffles Hotel and Brewerkz Microbrewery’s Chef de cuisine.

During his tenure at the Raffles Hotel, he had the opportunity to work with Michelin Star chefs such as Jacques Lameloise, Roland Durand, Kiyomi Mikuni, Alan Wong, Michel Trama and Antoine Westermann.

While at Brewerkz Microbrewery, he was also part of the 12 master chefs to participate in World Gourmet Summit, held in Singapore in 1997, using traditional Asian ingredients in innovative preparations usually found in Western cuisines. Chef Dennis has numerous trophies and awards under his belt, they include; a gold medal at Food & Hotel Asia (1982), a bronze medal at Food & Hotel Asia (1986), a silver medal at Food & Hotel Asia (1994).

About Chef Daisy Cheong Daisy comes with a wealth of 19 years working experience in five-star hotels, restaurant as well as teaching experience in hospitality school, she began her career in the kitchen with the iconic Raffles Hotel, later receiving a scholarship from the establishment to further her studies at Shatec Institutes, testament to their recognition of her culinary talent and aptitude. Prior to joining Shatec Institutes as a host mentor, Daisy also garnered experience at Restaurant 360 (Opening and The Fullerton Hotel Singapore.

Medals were won by her and were Champions in various competitions in the international arena, which was validated by World Association of Chefs Societies (WACS). She had also appeared in several articles write up in newspapers and magazines, and was featured in the “I Cook for You” show that was produced by Mediacorp Production.

Believing in personal development and constant upgrading, she graduated with a Advance Diploma in Hotel Management from Shatec Institutes. In addition her series of qualifications, she had also received Certificates from ITE in Coaching Skill, Instructional Skill, Test Construction, as well as Planning & Implementing On-the-Job-Training. Furthermore, with the Certificate in Training and Assessment (ACTA), she is likewise a qualified trainer and assessor within the WDA WSQ framework.

She currently does freelance cooking demonstrations, provides training, training material development and consulting assistance to companies or individuals who plans to set up F&B outlets.

About Chef Eric Neo Eric Neo brings with him over seventeen years of culinary and catering experience across varied cuisines including Cantonese, Western, Peranakan and Malay, as well as local delights. Information accurate as at 20 September 2012 Page 17 of 20

He rose through the ranks to become Head Chef of international buffet restaurant Aquamarine in Marina Mandarin Hotel before being promoted to the hotel’s Executive Sous Chef in 2006. He joined Crowne Plaza Changi Airport as Executive Chef in 2008, where he was an integral part of the preopening team responsible for developing menus and implementing operational procedures for the hotel’s food and beverage outlets including food preparation, quality control, timely deliveries, and satisfactory customer service.

Chef Eric’s culinary style leans towards the contemporary style of cooking, combining fresh ingredients and cooking them with minimal fuss, to showcase wholesome and delicious food whilst retaining the integrity of the ingredients. Olive Tree, the hotel’s all-day dining restaurant will provide a showcase for Chef Eric’s culinary skills, offering his signature dishes like Pan Seared Cod with Truffle Tomato Salsa, Asparagus Risotto with charred King Prawn, the well-loved local favourite Hokkien Mee and Ayam Panggang.

In October 2011, Chef Eric was appointed Executive Chef at InterContinental Singapore. In his role at InterContinental Singapore, Chef Eric will oversee all culinary operations and menus for Olive Tree (all-day dining and international buffet restaurant), Aroma (bakery), Man Fu Yuan (signature Cantonese restaurant), Lobby Lounge, Victoria Bar, and Aqua Pool Bar as well as the banqueting department.

About Chef Eric Low Eric Low is the Chef-Owner of Lush Epicurean Culinary Consultancy, providing culinary expertise in multiple disciplines of the trade to major foodservice equipments and manufacturing companies, statutory boards, F&B institutions and private culinary studios. Prior to starting Lush Epicurean, Chef Eric was R&D chef for food and beverage giant Nestlé’s research and development centre in Singapore from 2003 to 2012.

An alumnus of the SHATEC, Chef Eric progressed to being one of the few Singaporean chefs formally trained in wine studies, wine and food pairings and executive chef management programs at CIA Napa Valley. In 1998 and for the next five and half years, Chef Eric began his overseas career into managing the kitchens of several high profile worldwide cruising superyachts (MY Izanami, MY Lady Moura) based in the Mediterranean region. During his time onboard, Chef Eric has catered to many State Dignitaries, Middle Eastern and European Royalties, Hollywood Celebrities and prominent business leaders.

Chef Eric is also the Executive Committee member of the Singapore Chefs Association. In 2011 he was part of a team of local chefs that hosted 20 international renowned chefs on insights to historical Singaporean cuisine during the second run of the Singapore International Culinary Exchange (SPICE) program. In 2008, he was also nominated as the candidate for Secretary General position in Team Singapore’s bid to run the new Presidium of the World Association of Chefs Societies (WACS) Congress at Dubai in May 2008.

Chef Eric‘s culinary talents has been featured in Channel News Asia “Health Matters “program, CH 8 Good Morning Singapore lifestyle cooking segments, Sunday Times Life Articles, Lianhe Zaobao, Today and Shin Min Newspapers as well as numerous magazines like Eat!, Home and Décor, Her World, 8days, Cuisine and Wine Scene Asia.

About Chef Louis Tay Louis Tay, embarked on his career in the culinary field in 1981. Over the span of 28 years of his career path, he has gained a wealth of exposure, knowledge and experience from Westin Stamford & Westin Plaza, Raffles Hotel, Raffles Town Club, The Fullerton Hotel, Swissôtel Merchant Court Singapore and The Tanglin Club.

Chef Louis has also gained numerous awards, culinary medals and recognition from both local & international competitions, such as the renowned Food & Hotel Asia. In the prestigious Expogast 98 culinary world cup, Luxembourg, he was part of the Singapore culinary team that was crowned as world champion. In the Ika Olympiade, Erfurt, Germany 2000, he clinched overall 2nd place. Chef Louis was invited to be on the panel of judges for Mediacorp Singapore Star Chef cooking show for 2007 and 2008. Food Hotel Malaysia 2007, Food & Hotel Asia Culinary Challenge 2008 and 2010, Battle of the Chef Penang Competition 2009, 2010, Food Hotel Malaysia 2009 and Food Hotel Vietnam 2009.

To add to his vast profile, Chef Louis also represented Singapore as a guest chef in New York on 14th June 2004 as a tribute to James Beard at Rockefeller Center and Citymeals-on-wheels Feast of Many Moons whereby 1,700 guests dined and raised $1,250,000 in one spectacular and delicious night.

Chef Louis’ dedication to his profession, his talent for composition of flavours and his attention to details are values that make him stand out as he continues to improve his skill and creativity in the culinary field.

About Chef Heman Tan

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Chef, triathlete and ceramist, Chef Heman is certainly a man of multi-talent and a man of many passions and interests. With his culinary experience of more than 20 years, he has certainly come a long way from his early years of working in Prima Foods producing pre-mixed paste to cooking up a few thousands meals a day. Chef Heman used to be the Director of Operation & Business Development of Kitchen Agenda and is now an Executive Committee heading the Social Activities & Sports in Singapore Chefs’ Association and an award winning ceramist.

Extending his culinary passion for food, Chef Heman has participated in various culinary programs, demonstrations and culinary challenges. In the most recent Pattaya Culinary challenge, he was the assistant team manager where the team emerged as the National Team Champion. He has also led the National Team the Thailand’s International Culinary Cup 2010 (TICC 2010) and the Penang Culinary challenge where they both clinched the overall championship.

One of the shiniest star chefs of TungLok Group, Chef Martin’s creativity and scrumptious culinary masterpieces has also gained the recognition and support of many fans.

About Chef Tan Yong Hua Tan Yong Hua has 22 years of Chinese culinary experience working in various 5-star hotels and restaurants. He had been an active participant in AVA charity dinners, TCS cooking and variety shows and Singapore food festivals. He had also won awards in numerous culinary competitions.

Chef Awards and Credentials • Gold Medal - Hot dish category in personal competition of the 6th World Championship of Chinese Cuisine - 2008 • Silver Medal - Pastry category in personal competition of the 6th World Championship of Chinese Cuisine – 2008 • Silver Medal - In group competition for Society of Chinese Cuisine Chefs Singapore team A of the 6th World

Championship of Chinese Cuisine - 2008 • 3rd Prize for Chef RAS 2006 Culinary Competition and awarded for Best Seafood Category - 2006 • 3rd Prize for Singapore Food Festival New Dish Creation – Healthy Cuisine Category - 2005 • Finalist for Excellence in Hospitality Personality, Chinese Cuisine Chef; Hospitality Asia Platinum Awards 2004-2005 • Gold Medal for Singapore Gourmet Hunt - 2004 • Sze Chuan Court Restaurant was voted as the Top 28 Chinese Restaurants in Singapore - 2003

Tony Khoo A respected chef in his own right, Chef Tony first forayed into the industry as a Commis Cook at the tender age of 16 and worked his way up, amassing 40 years of experience in various 5-star hotels and renowned culinary institution in the process. Prior to joining the Marina Mandarin, Chef Tony was steering the culinary operations at Kempinski Hotel, Dalian, China.

Last December, Chef Tony released “To Be A Chef”, a cookbook which chronicles his thirty-five years of culinary experience in the kitchen, as well as his contributions to the Singapore cuisine scene. With the first launch of his cookbook, the charity dinner held at Marina Mandarin has raised $200,000 for charity. He also cooked for charity dinners in Malaysia, Vietnam, Thailand, Philippines, Hong Kong, Taiwan and Shanghai and donating the proceeds to different charities in these countries.

Bearing testimonial to Chef Tony’s illustrious career is the string of awards under his belt. Most recently named Platinum King of Kitchens 2011, Regional 2011 – 2013 and Best in Asia Chef of the year 2011, as awarded by Hospitality Asia Platinum Awards, Chef Tony was also named Executive Chef of the year by the World Gourmet Summit Awards of Excellence 2011 last year. He is also the recipient of the prestigious Golden Feather awarded by Gastronomic Academy of Germany in 1996 and Most Outstanding Chef in the 7th Food and Hotel Asia (FHA) International Salon Culinaire 1990 has also garnered numerous gold medals at a multitude of culinary events, some of which he participated as representative of the Singapore Chef’s Association. As a World Association of Cooks Society (WACS) approved member of International jury, Chef Tony has also judged in more than 20 culinary contests in various parts of the world, such as Germany, Japan, South Africa, Thailand and Turkey.

Information accurate as at 20 September 2012 Page 19 of 20

About Chef Robin Ho Born in December 1973 and straight into the business, Chef Robin's family runs a prawn mee noodle stall which eventually grew into a small catering business. Since childhood, Chef Robin has the interest in cooking and preparing food, learning different cultures, speaking different languages, travelling around the world and most of all expressing creativity on the plates.

After graduating from SHATEC Institues and completing his industrial attachment in Hyatt hotel, Chef Robin went on to work for Chef Justin Quek who was then chef director of the Les Amis Restaurant at Shaw Centre.

The third year in Les Amis was the most memorable year of his life as he had to complete a written French examination in Paris, France. Chef Robin was convinced by Chef Justin to work and train under some of the big names and Michelin star restaurants in France and London, where he spent several months learning as much as he could, before coming back to Singapore.

After his 4 year stint at Les Amis, Chef Robin travelled to Bangkok, to take up a certificate in baking science & technology with the US Wheat federation. He then worked for Chef Francois as a baker at the Au Petite Salut restaurant for about a year or so before rejoining the Les Amis group to work in their lastest F&B venture Au Jardin for half a year before moving on to the Marmalade Group of restaurants as a Chef de Cuisine. In 2001 and 2022, Chef Robin was nominated as a finalist for Rising Chef of the Year.

About Chef William Tan William Tan Chee Hwa, the Executive Chef at the helm of Raffles Town Club kitchens today, is an award-winning chef with 15 years of expertise in all facets of food production. William had the privilege of receiving training in Michelin-starred restaurants in Norway and France and today he specialises in Modern European, Pacific Rim, Fusion, California and New Asian Cuisine.

With an unwavering passion for great food and service, and a commitment to uncompromising quality, William’s talent has been recognised internationally in culinary competitions. He represented Singapore in the Bocuse d’Or Asia 2010 in Shanghai and Bocuse d’Or 2007 in Lyon. Last year, he finished third in Asia in the Global Chefs Challenge in Hong Kong.

His firm philosophy of preserving the natural taste of food and avoid complicating the palate is the underlying reason for his success, winning rave reviews from both diners as well as critics.With exemplary leadership, management and training qualities, matched with his strong interpersonal communication and organisational skills, William is highly regarded in the industry.

About Chef Yip Cheung Shui At the age of 39, Chef Yip Chueng Shui took up the challenge to start a new chapter of his career when he joined Resorts World Sentosa as Chef de cuisine in 2012. Born in China, Chef Yip’s career in culinary arts spans more than a decade. He started as an apprentice cook at the age of 26 at Hong Kong’s Ser Wong Fun Restaurant, which was followed by stints at Capitol Restaurant and Ho Choi Seafood Restaurant. His career took off after he joined Lei Garden Group Restaurant, where he spent some 6 years with the Group, rising to Sous Chef of Lei Garden Group Restaurant (Kwun Tong) and subsequently Food Handler Chief of Lei Garden Group Restaurant (West Kowloon— Elements).

In Resorts World Sentosa, Chef Yip will have the opportunity to display his culinary skills to guests from all over the world. Being in multiracial Singapore also means he can better learn and understand more of guests’ diverse taste preferences.

About Chef Yogesh Arora Chef Yogesh Arora is a highly regarded chef in the Asian gourmet scene. He helmed the kitchen of Raffles Hotel’s Indian restaurant Tiffin Room as Chef de Cuisine for 12 years where his interest in the healing properties of food and cooking was piqued. His deep passion in healing cuisine led him to learn about holistic cuisine based on ancient Indian principles from his Guru, Sri Sri Poonamji.

Having been an integral part of Singapore’s culinary scene, Chef Yogesh’s food has tickled the tastes of dignitaries such as President S.R Nathan and Prime Minister of UK John Major, Queen Elizabeth of UK, Queen Rania of Spain, Mayor Michael Bloomberg, Indian president Dr. APJ Abul Kalam, as well as famous Bollywood star visitors like Shah Rukh Khan and Rani Mukherjee. He has also been invited to give cooking demonstrations at leading hotels in Australia, and Europe and Japan.

He now hails Design A Cuisine, a premium holistic food consultancy, where he whips up tasty dishes with fountain of youth properties! At Design A Cuisine, Chef Yogesh heals your palate through the appropriate use of herbs and spices in his food. His exclusive knowledge on holistic principles enlightens anyone on the healing wonders of foods found in their pantry.

More recently, Chef Yogesh shared healing and pleasing cuisine during a Holistic Indian food promotion at a Singaporean hotel, Royal Plaza on Scott’s. Patrons and media were full of rave reviews about unique Indian flavours that left them feeling, according to Singaporean women’s magazine, Elle, “light and detoxed as a meal at a wellness camp”! Information accurate as at 20 September 2012 Page 20 of 20