DOCSLIB.ORG

The Straits Settlement the Malay State Railway Restaurant Concept

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Straits Settlement the Malay State Railway Restaurant Concept The Straits Settlement The Straits Settlements period in history is between 1826 to 1942. Singapore was part of the Straits Settlement together with Penang and Melaka. In 1867, the Straits Settlement became a crown colony and Singapore began its journey as an important trading port The Straits Settlements effectively functioned as a trading post with the Singapore, Penang and Melaka were collectively governed under the British rule and prosper as a trading post. The Straits Settlements was dissolved in 1946 in the run up to independence of Malaysia. The Malay State Railway The most common mode of transport for the period from 1901 to 1948 was the various state level railways operated Federated Malay State Railway. The network spanned Singapore in the south to Padang Besar on the border of Thailand in the north, going through the states of Penang and Malaka. In Singapore, the trains stopped at Tanjong Pagar Railway Station which was opened in 1932. Restaurant Concept (Design and Décor) The Straits Express is designed and set up as an imaginary luxury train that makes it journey back in time to bring the best food in the Straits Settlements to us today. The restaurant has been inspired by the iconic brand of the luxury train called Eastern and Oriental Express (E&O Express). We hope to celebrate the history, heritage, nostalgic and romance of the colonial era when Singapore was part of the British colony. The design and décor of the restaurant is based on a railway theme; its exterior façade depicts a railway station with alfresco dinning. The interior design and sitting area are inspired by the interior furnishing of the old E&O trains. F&B Concept (Gastronomical Journey through History) The Straits Express will serve specialties from the three States of the Straits Settlement, Singapore, Melaka and Penang. There are some shades of difference amongst the 3 Settlements. From Singapore, the focus is on colonial heritage of the Anglo Hainanese (English Hainanese style cooking) originated from days the Hainanese cooks prepared meals for the British Households. Known as Cookies they cooked brand of English food with a Hainanese twist. To name a few, it includes Mulligatawny (Curry Soup), Anglo Hainanese Pork Chop, Old Fashion Oxtail Stew, Hainanese Chicken Curry Pie, etc. Malaka has developed a communities of mixed ethnicities known as Straits China, the Nyonya. From Malaka the focus is on Paranakan specialties like Babi Pongtek, Ayam Buah Keluak, Nyona Laksa, etc. From Penang the focus is a Chinese style Street Hawker fare like Penang Assam Laksa, Char Kway Teow, Lor Bak and Bak Kut Teh etc We are also not forget the various desserts like Chendol, Durian Penget, English Apple Pie etc. Our Chefs ( Men in white in the Kitchen) To serve authentic food from the Settlements, well known chefs from each of these areas have been employed. They have been carefully selected from a field of chefs in their specialty area. Our Executive Head Chef Edmund Song Edmund Song has been in the F&B since 1985. He started as a cook. He moved on to set up his own Institutional Catering business in 1988, managing 5 Institutional catering outlets including Jurong Golf and Country Club and Singapore Swimming Club. He was head hunted to join ISS Catering Pte Ltd and manages one of ISS Catering biggest Institutional Catering services in Oil and Gas Industry. He supervises a team of Kitchen and Operations staff and was responsible in preparing an average of 3500 meals a day. In addition to this he also a restaurant for Shell senior management staff in Bukom. His experience is both in both local food and western cuisine. His expertise is organising events, kitchen operations and managing food safety. Frankie Ooi ( Penang Cuisine Head Chef ) Frankie Ooi is from Penang – Malaysia. He has been in the Food and Beverages Industry in Penang for over 30 years specialising in local Penang and Penang Street food. He has work in club like the prestigious Penang Club, Hotel like E&O Hotel (Eastern an Orient) the oldest hotel in Penang and with Eden Restaurant Group to name a few. In recent years he run his own Penang Street food out until he was headhunted by Straits Express. He is as a result very familiar with local Penang Cuisine. His speciality is Penang Laksa, Lor Bak, Penang Kway Teow to name a few. Bermuda Say (Anglo Hainanese Head Chef) Bermuda in his mid 60’s a Hainanese is the Anglo Hainanese Chef. He started his cook apprenticeship in Holiday Inn Hotel and further his early western cooking skill in Princess Hotel in Bermuda, hence his name Bermuda Say. Back in Singapore in the 70’s he joined the Jack’s Steakhouse Group as Assistant and moving on to be their Chef. He hone his early cooking through early age watching his late father cooking a brand of Anglo Hainanese and English dishes for the British household. His old fashion recipe and modification of his own remain with him up to today. His passion is in cooking and specialise in western and Anglo Hainanese dishes like Old Fashion Oxtail Stew, Hainanese Pork Chop and Hainanese brand of curry. Philip Chia ( Peranakan Cuisine Head Chef ) Our Peranakan cuisine prepared by renowned Chef Philip Chia, is well known chef in the Nyonya/Peranakan fraternity. Baba Philip Chia grew up in a typical Perankan household where cooking is an important part of daily life. He begins his passionate love affair at the age of 6 by pounding spices. Through his growing years Chef Philip had picked up little tips and secret of authentic Peranakan cooking from the older generation Perankans. Over the year chef Philip grew and matured as a true blue Paranakan chef in for various VIP events and participating is various cooking competition and had won many accolades. He sealed his celebrity chef status in March to April, 2009 where he was invited to present 12 Peranakan wedding dishes for local TV Sitcom “Sayang Sayang”. He is also a food writer, producing cookbooks such as “ Peranakan Heritage Cooking” cook book which documents and preserves the cultural and culinary heritage of different nyonya recipes passed down from generations. In addition he also writes a Paranakan dessert book featuring a varieties of Peranakan dessert recipes simply to die for. .
Load more

Recommended publications
  • Poh See Tan Eating House 22 Sin Ming Road
    Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing
    [Show full text]
  • Foodie-2019.Pdf
    I’M A FOODIE A GUIDE FOR FOODIES / 02 - CONTENTS & MAD ABOUT MOD-SIN / Passion Made Possible MAD ABOUT Singapore is much more than the sum of its numerous attractions. It’s constantly evolving, reinventing, and reimagining itself, MOD-SIN with people who are passionate about creating new possibilities. Coined by Chef Willin Low of Relish by Wild Rocket, Mod-Sin refers to modern Singaporean cuisine that fuses innovative cooking techniques It’s where foodies, explorers, collectors, and new flavours with traditional local favourites. From Rendang Oxtail action seekers, culture shapers, and socialisers meet – and new experiences are Pappardelle to Bak Chor Mee Grilled Cheese, there’s plenty of unique created every day. flavours for you to savour. Here are some foodie favourites. Don’t stop at finding out what you can do when you visit. Let our Passion Ambassadors show you what you can be when you’re here. Because we’re more than just a destination. We’re where passion is CHEF HAN LIGUANG made possible. OF RESTAURANT LABYRINTH Q: What is the concept of Labyrinth? A: “The idea of Labyrinth is to basically take diners on a journey, as well as show then Singapore over a WHERE FOODIES MEET. 3-hour gastronomical adventure in the restaurant itself. Labyrinth was born out of my passion for cooking. I was not a chef or rather I was not a conventional chef. I was Every meal is a chance to indulge in previously a banker. Back in my university days, when something different, in new atmospheres, I was studying in London, I loved cooking and cooking Image credits:Xiao Ya Tou transports me to a very different dimension, where I am and in new ways.
    [Show full text]
  • Introduction
    CHAPTER ONE INTRODUCTION 1.1 INTRODUCTION This study has been conducted at three Malay restaurants in Malaysia to investigate how restaurant customers experienced the factors that influence satisfaction in order to propose a conceptual framework of the customer satisfaction dining experience. The participants involved in the study were mainly restaurant customers to three Malay restaurants. Through the qualitative research method, comprising inductive analysis and multiple data collection techniques (i.e. in-depth interviews, observations and document) with a broad range of customers and insiders (restaurant manager and staff of restaurant front house department), a conceptual framework of the customer satisfaction dining experience was generated. The focus of discussion (Chapter 6) highlights the process and practices of customer dining experience, which in turns provides implications for restaurant management. This chapter contains of the academic context, overview of the study and outline of the thesis. 1.2 THE ACADEMIC CONTEXT The early 1970s saw the emergence of customer satisfaction as a legitimate field of inquiry (Barsky, 1992) and the volume of consumer satisfaction research had increased significantly during the previous four decades (Pettijohn et al., 1997). The issue of customer satisfaction has received great attention in consumer behaviour studies (Tam, 2000) and is one of the most valuable assets of a company (Gundersen et al., 1996). With regard to the food service industry, success in the industry depends on the delivery of superior quality, as well as the value and satisfaction of customers 1 (Oh, 2000). Most restaurateurs have realised the effect of customer satisfaction on customer loyalty for long-term business survival (Cho and Park, 2001), and have chosen to improve customer satisfaction in an attempt to achieve business goals (Sundaram et al., 1997).
    [Show full text]
  • Seafood Steamboat Set @ Sarkies Corner, E&O Hotel Penang
    9/9/2015 JJ IN DA HOUSE: Seafood Steamboat Set @ Sarkies Corner, E&O Hotel Penang 0 More Next Blog» [email protected] New Post Design Sign Out S u n d a y , S e p t e m b e r 6 , 2 0 1 5 Advertisement Seafood Steamboat Set @ Sarkies Corner, E&O Hotel Penang It is always been buffet buffet and more buffet whenever I visit Eastern & Oriental Hotel. But anyway, E&O Hotel in Penang is also well known for their quality buffet with the most wide variety of food available on the buffet spread. This time, I was a little bit surprise that E&O Hotel has came up with Seafood Steamboat Set as their latest promotions in Sarkies Corner! Sarkies Corner was the previous buffet outlet that I was here when I was small and I still remember every each corner serving different food. It was rather luxurious to be able to dine at this gorgeous hotel that age 130 years old this year. It kinda reminds me of my childhood with my family members, especially some who are no longer around. E&O Hotel is celebrating its 130th anniversary this year. http://www.jjzai.com/2015/09/seafood-steamboat-set-sarkies-corner-e.html 1/22 9/9/2015 JJ IN DA HOUSE: Seafood Steamboat Set @ Sarkies Corner, E&O Hotel Penang The building is still as glory and charm like the older days, you can still have a strong feeling of colonial style Instagram whenever you step into the hotel. jjzai 一半 Facebook Page Twitter http://www.jjzai.com/2015/09/seafood-steamboat-set-sarkies-corner-e.html 2/22 9/9/2015 JJ IN DA HOUSE: Seafood Steamboat Set @ Sarkies Corner, E&O Hotel Penang Tweets Follow JJ Jason 14h @jjzai I hardly tweet, but when I do....
    [Show full text]
  • Penang Travel Tale
    Penang Travel Tale The northern gateway to Malaysia, Penang’s the oldest British settlement in the country. Also known as Pulau Pinang, the state capital, Georgetown, is a UNESCO listed World Heritage Site with a collection of over 12,000 surviving pre-war shop houses. Its best known as a giant beach resort with soft, sandy beaches and plenty of upscale hotels but locals will tell you that the island is the country’s unofficial food capital. SIM CARDS AND DIALING PREFIXES Malaysia’s three main cell phone service providers are Celcom, Digi and WEATHER Maxis. You can obtain prepaid SIM cards almost anywhere – especially Penang enjoys a warm equatorial climate. Average temperatures range inside large-scale shopping malls. Digi and Maxis are the most popular between 29°C - 35 during the day and 26°C - 29°C during the night; services, although Celcom has the most widespread coverage in Sabah however, being an island, temperatures here are often higher than the and Sarawak. Each state has its own area code; to make a call to a mainland and sometimes reaches as high as 35°C during the day. It’s best landline in Penang, dial 04 followed by the seven-digit number. Calls to not to forget your sun block – the higher the SPF, the better. It’s mostly mobile phones require a three-digit prefix, (Digi = 016, Maxis = 012 and sunny throughout the day except during the monsoon seasons when the Celcom = 019) followed by the seven digit subscriber number. island experiences rainfall in the evenings. http://www.penang.ws /penang-info/clim ate.htm CURRENCY GETTING AROUND Malaysia coinage is known as the Ringgit Malaysia (MYR).
    [Show full text]
  • Mini Buffet Menus Exclusively for Ximula Sail
    Mini Buffet Menus Exclusively for Ximula Sail from www.catersmith.com.sg Rice | Choose 1 • Garlic Rice • Steamed White Rice Dessert | Choose 1 • Flan Pudding VIETNAMESE CUISINE • Banana Sago in Coconut Cream ★ S$25.90 per guest | Min. 10 guests | 8 Courses Fresh Rolls | Choose 1 • Prawn Fresh Spring Roll ★ • Grilled Pork Fresh Spring Roll • Mushroom and Tofu Fresh Spring Roll • Deep Fried Seafood Spring Roll ★ Appetisers | Choose 1 • Hue Minced Pork Lemongrass Skewers ★ • Grilled Minced Beef in Vine Leaves ★ Vietnamese Condiments • Fresh Vegetables and Vermicelli Meat | Choose 1 • Grilled Pork Chop • Signature Grilled Hand-Pulled Spring Chicken Served with Fresh Paper Rice and Spicy Salt Herb Seafood | Choose 1 • Dory Fillet with Spicy Tamarind Sauce ★ • Capellin, Squid, and Prawn Skewer Platter Tofu and Vegetables | Choose 1 • Sauteed Beancurd with Spicy Lemongrass Peanut Sauce ★ • Stir-fried Mixed Vegetables www.catersmith.com.sg PENANG CUISINE (HALAL) S$27.0 per guest | Min. 10 guests | 7 Courses THAI CUISINE S$25.90 per guest | Min. 10 guests | 8 Courses Appetisers | Choose 2 • Deep Fried Beancurd with Thai Apple Sauce Appetisers | Choose 2 • Penang Lor Bak ★ • BBQ Pork Skewers ★ • Chicken Satay with Peanut Sauce, Cucumber & Onion • Deep-fried Stuffed Chicken Wing • Crispy Spring Rolls Meat | Choose 1 • Penang Thai Mango Chicken ★ Meat | Choose 2 • Spring Onion and Ginger Beef • Stir-fried Chicken with Cashew Nuts • Chili Basil Pork ★ Seafood | Choose 1 • Chicken with Garlic Pepper • Salted Egg Prawns ★ • Sweet and Sour Fish Fillet
    [Show full text]
  • Phuket's Peranakan Community Baba Yaya Culture & Way of Life
    PHUKET’S PERANAKAN COMMUNITY Baba and Yaya are terms used for the descendants of late 19th century Chinese immigrants to Phuket. Baba is used for male and Yaya for female. “Peranakan” is a Malay term that, literally translated, means “of mixed race”. Over the centuries it has become used to identify the descendants of the first Chinese settlers in southern Thailand and peninsular Malaysia and their locally-born wives. The great majority of these Chinese migrants came from southern Fujian Province and spoke Hokkien dialect. Hard-working and ambitious, they were commercially successful, gradually developing and expanding both local and regional trade. Before too long many were rich – but since few Chinese women made the long and adventurous journey south, they lacked Chinese wives. The solution was close at hand – intermarriage with local Malay and Thai women. In this way, the Peranakan community was born, with the descendants of the original hardy and adventurous Chinese migrants adopting many facets of local culture, while retaining their commercial links with home and with each other. (The ancient Peranakan family) BABA YAYA CULTURE & WAY OF LIFE Phuket is also a part of this Peranakan world, but with Yaya cuisine, too, is as distinctive as it is delicious. the important distinction that the original Hokkien settlers Spicier and less sweet than the Malay Peranakan integrated with Thai culture, making Phuket's position as cuisine, it employs more chili, coconut milk, lemon grass a Peranakan centre both distinctive and unique. and coriander. Pork dishes, too, are popular – a meat quite alien to the Muslim element of the Malay Today Phuket's Baba-Yaya are proudly reasserting Nyonya tradition.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • No. Stall Name Food Categories Address
    No. Stall Name Food Categories Address Chi Le Ma 505 Beach Road #01-87, 1 吃了吗 Seafood Golden Mile Food Center 307 Changi Road, 2 Katong Laksa Laksa Singapore 419785 Duck / Goose (Stewed) Rice, Porridge & 168 Lor 1 Toa Payoh #01-1040, 3 Benson Salted Duck Rice Noodles Maxim Coffee Shop 4 Kampung Kia Blue Pea Nasi Lemak Nasi Lemak 10 Sengkang Square #01-26 5 Sin Huat Seafood Crab Bee Hoon 659 Lorong 35 Geylang 6 Hoy Yong Seafood Restaurant Cze Cha 352 Clementi Ave 2, #01-153 Haig Road Market and Food Centre, 13, #01-36 7 Chef Chik Cze Cha Haig Road 505 Beach Road #B1-30, 8 Charlie's Peranakan Food Eurasian / Peranakan / Nonya Golden Mile Food Centre Sean Kee Duck Rice or Duck / Goose (Stewed) Rice, Porridge & 9 Sia Kee Duck Rice Noodles 659-661Lor Lor 35 Geylang 665 Buffalo Rd #01-326, 10 545 Whampoa Prawn Noodles Prawn Mee / Noodle Tekka Mkt & Food Ctr 466 Crawford Lane #01-12, 11 Hill Street Tai Hwa Pork Noodle Bak Chor Mee Tai Hwa Eating House High Street Tai Wah Pork Noodle 531A Upper Cross St #02-16, Hong Lim Market & 12 大崋肉脞麵 Bak Chor Mee Food Centre 505 Beach Road #B1-49, 13 Kopi More Coffee Golden Mile Food Centre Hainan Fried Hokkien Prawn Mee 505 Beach Road #B1-34, 14 海南福建炒虾麵 Fried Hokkien Mee Golden Mile Food Centre 505 Beach Road #B1-21, 15 Longhouse Lim Kee Beef Noodles Beef Noodle Golden Mile Food Centre 505 Beach Road #01-73, 16 Yew Chuan Claypot Rice Claypot Rice Golden Mile Food Centre Da Po Curry Chicken Noodle 505 Beach Road #B1-53, 17 大坡咖喱鸡面 Curry Mee / Noodles Golden Mile Food Centre Heng Kee Curry Chicken Noodle 531A
    [Show full text]
  • George Town Or Georgetown , Is the Capital of the State of Penang In
    George Town[1] or Georgetown[2], is the capital of the state of Penang in Malaysia. Named after Britain's King George III, George Town is located on the north-east corner of Penang Island and has about 220,000 inhabitants, or about 400,000 including the suburbs. Formerly a municipality and then a city in its own right, since 1976 George Town has been part of the municipality of Penang Island, though the area formerly governed by the city council is still commonly referred to as a city, and is also known as Tanjung ("The Cape") in Malay and 喬治市 (Qiáozhì Shì) in Chinese. [edit]History George Town was founded in 1786 by Captain Francis Light, a trader for the British East India Company, as base for the company in the Malay States. He obtained the island of Penang from the Sultan of Kedah and built Fort Cornwallis on the north-eastern corner of the island. The fort became the nexus of a growing trading post and the island's population reached 12,000 by 1804. The town was built on swampy land that had to be cleared of vegetation, levelled and filled. The original commercial town was laid out between Light Street, Beach Street (then running close to the seashore), Malabar Street (subsequently called Chulia Street) and Pitt Street (now called Masjid Kapitan Keling Street). The warehouses and godowns extended from Beach Street to the sea. By the 1880s, there were ghauts leading from Beach Street to the wharf and jetties as Beach Street receded inland due to land reclamation.
    [Show full text]
  • ADM and NTU Singapore Launch Plant-Based Perfection Challenge 2021 to Promote Plant Protein
    JOINT NEWS RELEASE Singapore, 26 August 2021 ADM and NTU Singapore launch Plant-based Perfection Challenge 2021 to promote plant protein Cvrry emerged as the champion of the Plant-based Perfection Challenge 2021, a competition that looks for the most innovative plant-based meat alternative that best represents Asia, with an associated business concept. Jointly organised by ADM, a global leader in human and animal nutrition, and NTUitive, the innovation and enterprise company of Nanyang Technological University, Singapore (NTU Singapore), the Plant-based Perfection Challenge aims to promote and popularise plant-based protein meat alternatives by challenging aspiring chefs and students to create the best dish tailored to Asian palates. NTU’s support of the competition reflects its growing expertise in sustainable food and food technology, including its emerging role in driving Singapore’s food safety science capabilities with the launch of its Future Ready Food Safety Hub (FRESH) in April, in support of the nation’s growing food innovation ecosystem. The Plant-based Perfection Challenge 2021 seeks to address the rapid growth of the global meat substitutes sector, which is estimated to be worth US$8.3 billion, as consumers worldwide, especially in Asia, are increasingly adopting diets with less meat or meat-free lifestyles. “As Asian consumers increase consumption of plant- based foods for their nutritional and environmental benefits, our partnership with NTUitive seeks to encourage and challenge students to develop innovative recipes using ADM’s proteins and flavours to create products that deliver on taste, texture and nutrition for a great eating experience”, said Mr Dirk Oyen, Vice President and General Manager of South East Asia Human Nutrition, ADM.
    [Show full text]
  • Conjosé Restaurant Guide the 60Th World Science Fiction Convention
    ConJosé Restaurant Guide The 60th World Science Fiction Convention McEnery Convention Center San José, California Codes Used in this Guide Distance: Amounts: A Short walk $ Cheap B Walking distance $$ Reasonable C Car required $$$ Expensive D Long car ride $$$$ Very expensive E In another city Codes: B Breakfast NCC No Credit Cards BW Beer & Wine Only NR No Reservations D Dinner OS Outdoor Seating DL Delivers PP Pay Parking FB Full Bar R Romantic FP Free Parking RE Reservations Essential GG Good for Groups RL Reservations Recommended IWL Impressive Wine List for Large Parties KF Kid Friendly RR Reservations Recommended L Lunch SF Smoke Free TO Take Out LL Open Late (11:00 PM) TOO Take Out Only LLL Open Very Late (12:30 AM) LM Live Music VP Valet Parking ConJosé Restaurant Guide The 60th World Science Fiction Convention 29 August through 2 September 2002 McEnery Convention Center San José, California Karen Cooper & Bruce Schneier Restaurant Guide Reviews by Karen Cooper and Bruce Schneier Cover Art: David Cherry Copyediting & Proofreading: Beth Friedman Layout & Design: Mary Cooper © 2002 San Francisco Science Fiction Conventions, Inc., with applicable rights reverting to creators upon publication. “Worldcon,” “World Science Fiction Convention,” “WSFS,” “World Science Fiction Society, “NASFIC,” and “Hugo Award” are registered service marks of the World Science Fiction Society, an unincorporated literary society. ConJosé is a service mark of San Francisco Science Fiction Conventions, Inc. Table of Contents Welcome ......................................................................................................7
    [Show full text]