food & entertainment

Street food, fine food, Urban-ized cuisine and everything in between. From raisins to iconic watering holes, old Swiss favourites and ripe for the drinking.

Page 73 FROM THE WOK 74 hospitality demonstrating their culinary flair. theirculinary demonstrating flew in to join clansman Scottish Scottish clansman join to in flew creations incorporating Scottish Scottish incorporating creations a personalizedtastingmenufor platter. The chefsweredressed with Martin to present culinary with Martintopresentculinary Raymond Capaldi or pork belly belly pork or Capaldi Raymond Diners had an option to create create to option an had Diners produce. The renowned chefs’ chefs’ renowned The produce. coral and laksa by chef Martin Martin chef by laksa and coral Executive Chef, Joseph Martin Martin Joseph Chef, Executive chef Joseph Martin or roasted roasted or Martin Joseph chef The Pan Pacific got got Singapore Pacific Pan The lunch and enjoy a degustation degustation a enjoy and lunch promotion. Two Scottish chefs chefs TwoScottish promotion. spatcock, sweet onions, black black onions, sweet spatcock, with coconut noodles and fish fish and noodles coconut with experience at GlobalKitchen.experience at a wee bit Scottish in January January in Scottish bit wee a with a vintage whisky tasting tasting whisky vintage a with with sweetonionsandwhite Chefs Raymond Capaldi and and Capaldi Raymond Chefs in their traditional kilts while while kilts traditional their in presented twoofScotland’s lunch were Scottish salmon salmon Scottish were lunch Martin Wishart collaborated culinary flair was evident in evident was flair culinary finest during a Bravehearts Bravehearts a during finest unique creations that were were that creations unique dinner for dinner, available available dinner, for dinner contemporary andunique.contemporary and zucchini by chef chef by zucchini and olive for a magnificent culinary culinary magnificent a for black pudding crumbs by by crumbs pudding black when the Global Kitchen Kitchen Global the when Among the offerings for for offerings the Among Bravehearts In Singapore Wishart. emulsion and Williams pear chutney, ChefEricColliau. hisPastry sorbetpoachedinteapreparedby waspan-friedUS Black the offering Angus beeftenderloinwithfennel, artichokeandanchovy butter androasted chickenjus,Noirmoutier potatoes scallopswithcarnarolirisottoandblacktruffles. Alsoin seasonedwithespelettechillies, withgoldenchanterelles, served wildseabass Grenaillede asecondMichelinstar.chef inCorsicatobeawarded and in2004, title-Best national theprestigious Worker ofFrance. In 2007Bacquiebecamethefirst helm ofRestaurantL’Alivu theHotelLa at Villa. Two yearslater, aMichelinstar Bacquiewasawarded hishometown, for With afondness the himselfat hereturnedto Corsicain2000whereheestablished theOasis, by Michelin-star restaurantfollowed MandelieulaNapoule. a two-Michelin-star restaurantat HospitalitySchool()in1990,Balagne Montparnasse25, hestarted work inParisat aone- tohisstep-father.Corsican hotel-restaurantbelonging withadiplomaincuisinefrom Upongraduation crafted dishesusingthebestoffreshproduce. superbly and cuisine Mediterranean contemporary his with diners impressed Bacquie Armstrong, Restaurant L’Alivu ofHotelLa Villa inCorsica, France. Together with The Cliff’s ChefdeCuisine, Shawn late Cliff last year. The at for flairwhichwonhimhissecondMichelinstarin 2007 Bacquieshowcasedhisculinary Bacquie Christophe chef star Michelin two of return the saw Spa & Resort Sentosa The Christophe BacquieatTheCliff Palace reopenedon7November2007. to complementthenewShangPalace. reviewssinceShang alreadybeengettingrave The resultshave Tireless inhisquest, thebestingredients,Tsang embarkedonahuntfor productsandnovelequipment processtore-inventtheclassics,intense creative sequence. Cantonesediningandservice innovate images.digital Teeming theirresearch, withideasandinspiredby Tsang plungedstraightintoan oftastingnotesandmorethan2,000 comprisingover50pages result is animpressiveresourcelibrary The cuisine. Shanghainese and Cantonese in trends latest the with himself updated and culture as wellShangPalaceoperations. Hotel,years withShangri-La Singapore, team beenthebackboneofChineseculinary hehasalways facein critical acclaimasanauthoritative Asia’shimself Cantonesecuisinescene. spentalmostten Having earned has Tsang Peter Chef Master belt, his under experience of years 30 than more With A NewEra InTraditional ChineseDining eggs 15,000 up cook to used were stoves 20 Over He presented his specialties grilled halflobsterwithguacamole,He presentedhisspecialtiesgrilled lemonandmelon green a at background cookinganddevelopedhisstrong culinary Bacquie discoveredhispassionfor twoweekstoacquiretheessenceofChinese toShanghaiandHongKongfor Tsang travelled eggs for 3,000people. for eggs institutes tocookupmorethan100dishesutilizingdonated culinary and clubs tourism school restaurants, hotels, various Perbandaran PulauPinangworkedwithover50chefsfrom Majlis and Chapter Penang Malaysia, of Association Chefs the publicfromvariouscharityhomes. of members under-privileged the to breakfasts complimentary provide to decided committee organizing the heavy, expense theeventshouldbefun,that andnon- charityrelated way.community inaninitiative Working ontheobjectives also puttingacrosstheircommitmenttobeinvolvedin while way egg-xiting an in Day Chefs International celebrated Malaysia of Association Chefs’ the of Chapter Penang The Egg-trodinary Chef’s Day Held at Held at Youth hoursofthemorning, Parkintheearly the FROM THE WOK 75 hospitality asia

The new cooking series will will The new cooking series Sessions range fromThe Cook The Conrad Way Conrad Cook The Open to beginners as well as aspiring chefs, Conrad Culinary Centennial Singapore’s Secrets The– Art of Cooking series offers a great opportunity to learn and explore a variety of interesting food topics, innovative recipes and helpful hints shared by chefs. a team of professional feature six exciting sessions for the with year, each providing a different topic to discover and a delightful learning and social experience to remember. each At S$68 per person, participant will also enjoy a welcome drink, sampling of dishes and complimentary afternoon tea voucher for one person at Lobby Lounge. Or enjoy special concessions for any three or six sessions at S$185 and S$360 respectively. Art of Making Flavoursome Dim Delightful Savouries For Sums, That PerfectThe Party, Season ofWhite Asparagus, Barbecue Party Bites, Oriental Delights to Impress to FestiveTreats – Pastries and Desserts. Tempting The programme for the day was filled with lots The programme for the day was filled with lots The pastry bakery and class with award-winning Taste Matters Taste recently launched Westin The Taste Matters – an exclusive community for food ‘good life’ in enjoy the epicureans and those who culinary experiences, particularly inThe Westin’s culinary spectrum of cuisine, , cooking classes and tasting activities. of fun-filled activities where members were invited to participate and coffee in baking making classes, Italian and Latin grill cooking classes, wine and tea appreciation and even a salsa class. sessions Executive Pastry Chef Laurent Lherisson was held contemporary retail and gourmet market, Treats, at making where participants got hands on experience in Tiramisu, Boston and Baked Celebrity chef Mark Best from Sydney flew in to give his endorsement to Taste Matters and Taste Matters and Celebrity chef Mark Best from Sydney to flew in give his endorsement to Guests will learn the secret of Japanese cooking and enjoy cool food on a hot plate afterwards. Guests will learn the secret of Japanese cooking and enjoy cool food on a hot plate afterwards. Tokyo, in He began his career JapaneseAki has la wealth of experience in traditional cooking. Chef Mark Best endorsed Taste Matters Taste Mark Best endorsed Pie. Later in the afternoon, the chocolate making class was also a hot favourite where participants the chocolate making class was also a hot favourite where participants Later in the afternoon, Pie. crispy milk Mini Rocky Road – marshmallow, with Belgian chocolate, Truffle learnt how to make Cocoa chocolate and Hazelnut Rocher. culinary team staged a Kuala Lumpur’s Westin The culinary initiatives. support to the hotel’s bearing the Taste Matters by releasing balloons from above, performance to officiate the launch of Taste Matters logo. Complimentary membership by invitation only, this exclusive programme aims to regular guests and food as part of a special entity and to instil a sense lovers recognize the property’s with the privileges that they enjoy. Westin The of belonging to JW Marriott Bangkok’s Tsu and Nami Japanese restaurants holds monthly Japanese cooking classes Tsu and Nami Japanese restaurants holds monthly Japanese cooking classes JW Marriott Bangkok’s With seats limited to Aki. own Chef and work shop on the first Saturday of every month with the outlet’s individual attention is definitely high on the priority list. 12 persons per class, ChefAki will reveal his secrets from choosing ingredients to semi-hands-on cooking which notenables guests to learn crucial tips in choosing ingredients and cooking Japanese food but also in only enjoying the methodology of Japanese cooking. before moving to gain more experience Tokyo and worked in several traditional Japanese restaurants in to NewYork and LosAngeles for over 13 years. Prior to his present appointment, he was the Head a famous Japanese Restaurant in Hong Kong. Chef Sabi Restaurant, Wasabi at Going Japanese As an institution that offers a variety of cooking and specialty classes, the Raffles Culinaryprovide Academy discerning gourmets, food hobbyists and amateur chefs the opportunity to learn between lasting each with introductoryare classes The recreationalnature, and in the appreciation. lifestyle secrets of two to four hours, allowing patrons the flexibility of planning as few or as many classes astake.The they newly wish redesigned to Raffles Culinary Academy seamlessly marries sophistication in technology It facilitates gastronomic learning in a medley of class together with the inviting comforts of home. and a private Table Chef’s cooking demonstrations, style and formats including hands-on cooking, programmes are choreographed around culinarians, Orchestrated by Raffles Hotel’s dining room. It is located on the third storey of Raffles Hotel international cuisines and various specialty classes. email [email protected]. enroll, To Arcade and is open daily except Monday. Raffles Culinary Academy EAST N’ WEST 76 Cuisine in The Reflexions number 1inFrance. Soon, hedecidedtomoveDanielin hospitality asia New York, the United States of America in 2005 as a Chef Chef a as 2005 in America of States United York,the New Bangkok’s Best French French Best Bangkok’s The Reflexions Restaurant,The Reflexions Plaza Athénée Bangkok his training in pastry and dessert at EPMT, anddessertat his traininginpastry Paris, France de Partie (line cook) which was voted as one of the Best Best the of one as voted was which cook) (line Partie de cook number 2 at theboursedeParisrestaurant,cook number2at Palais Brognard, Paris, Franceand2yearslater, hejoinedRitz jointed Plaza Athénée Athénée Plaza jointed restaurant whichwas Resorts asaChefde Thibault Chiumenti graduated in the field of cooking at cooking of field the in graduated Chiumenti Thibault Paris: The Leading Hotels of The World as a clerk cook cook clerk a as World The of Hotels Leading The Paris: CAP-BEP, Osny, France in 2001. After that he received received he that After 2001. in CAP-BEP,France Osny, Restaurant 2006. France. Then hestartedtogainmoreexperienceasa French restaurants. at Ermitage desloges Ermitage at Traditional cuisine, StGermain, for two years. Thibault began his first apprenticeship apprenticeship first his began Thibault years. two for Starwood Hotels & Hotels Starwood Bangkok, A Royal Royal A Bangkok, chosen as one of of one as chosen served assouschefand chefdecuisine.served he where 2 liner, Elizabeth ocean Queen the legendary the – ship cruise a aboard him particular,brought wanderlust his In Manila. and Kong Hong in cooking Asian and Switzerland, Interlaken, in Jungfrau Victoria Hotel Grande famed the at Institute. Inthecourseofhis career, heworkedinLausanne, Florida, HongKong, Manila, MauritiusandDubai. at Culinary The studies his Loewen. time, he At same completed the Hotel at famous the working old, he as started a 16-year theproperties, supportfor and operational asand whenrequired. Resorts Corporate Office with development plans, kitchen layout reviews, visitations and Hotels Shangri-La assisted also He concepts. food original via experiences dining developing in operations culinary led 2005.he There, March since Chef Resort and Spa in , Oman where he held the same position of Area Executive Hotel, Singapore. include Tradersand Resort charge Sentosa his Rasa Shangri-La’s under Singapore, Hotel, Shangri-La Hotels Singapore. in Resorts and Hotels Shangri-La of operations kitchen the oversees he capacity, his In 2007. November in Chef Paul Lenz was appointed Area Executive Chef of Shangri-La Hotel, Singapore He hasrecently Méridien Hotel; Some of the highlights of his career included learning traditional French and Swiss cuisine at Restaurant La TerraceLa Restaurant at cuisine Swiss and French traditional learning included career his of highlights the of Some A German native, Chef Lenz was raised in Heidelberg, Germany. He was inspired by his father’s interest in cooking and Jissah al Barr Shangri-La the from Singapore Hotel, Shangri-La joins Lenz Thibault Chiumenti Chef de Cuisine Cuisine de Chef Thailand

Shangri-La Hotel,Shangri-La Singapore Thibault Chiumenti

Area ExecutiveChef Malaysia. Culinaire and Zealand New in InterChef Singapore, in Asia Hotel and Food contestsincludingChefsOnParadeinPhilippines,numerous culinary Salmon HotCookingCompetition, judgein Limwasalsoappointed as the BoardHotCookingCompetitionandNorwegianAustralian Meat Hotel Asia Singapore. and Food as well as Switzerland Competition Culinary IGEHO Germany, includinggoldmedallistofIKAHoga awards outstandingculinary many won has He Association. Executive Beverage and Food of Member (1990-1999), Advisor toChefs andanHonorary ofMalaysia Association scene.local andinternational the in both resorts, and hotels 5-star including establishments renowned many in worked has Lim specialist, culinary avid An Restaurant. Szechuan Meisan and Restaurant Continental The Capri Restaurant, Besides being actively involvedinorganizingofcompetitionssuchBesides beingactively Malaysia of Association Chefs the of President past the also was He Paul Lenz

Terence Lim three food outlets - Seri Mutiara Mutiara Seri - outlets food three Bahru’s Johor Mutiara at experience andkitchenmanagement culinary of years 33 his impart will He andpromotion.conceptualization food for responsible Chef Executive new hotel’s the as appointed been has Lim Terence Chef Malaysia Mutiara JohorBahru Executive Chef Terence Lim

Paul Lenz hospitality asia ~ February-April Issue 2008 Page 77 C M Y K EAST N’ WEST 78 hospitality asia Ponrungsit asHeadChefofMadison, Madison as Junior Sous Chef prior to to prior Chef Sous Junior as Madison Seasons Hotel Bangkok is pleased to to pleased is Bangkok Hotel Seasons world and the fruit of her labour paidworld andthefruitofherlabour announce thepromotionof Anchalee the ranksasDemiChefandde Regional Vice President and General General and President Vice Regional Seasons HotelBangkokasatrainee Madison and maintain its reputation reputation its maintain and Madison her way back to Biscotti, the hotel’s hotel’s the Biscotti, to back way her award-winning Italian restaurant as as restaurant Italian award-winning year after. She left the hotel to join join to hotel the left She after. year Manager Patrick GhielmettiofFour Patrick Manager its award-winning stylish its award-winning American Commis 1 and gradually movedupCommis 1andgradually Partie, and finally found her way to way her found finally and Partie, cooking since childhood, Anchalee Anchalee childhood, since cooking the pastry anddessertsectionthe the pastry stand-alone restaurants but made made but restaurants stand-alone as one of the top steak houses in in houses steak top the of one as followed by an apprenticeship at at apprenticeship an by followed Prior to the promotion, Anchalee Anchalee promotion, the to Prior had set her eyes on the culinary culinary the on eyes her set had Four SeasonsHotelBangkok January 2006. She joined Four Four joined She 2006. January mainly oversee the operation of overseetheoperation mainly was the acting head chef since since chef head acting the was off withthisrecentpromotion.off background but with a love of of love a with but background at the bakery kitchen in 1992 1992 in kitchen bakery the at Anchalee’s responsibilityisto Anchalee Ponrungsit With no formal cooking cooking formal no With this promotion. steakhouse. Thailand. Head Chef Thailand

Anchalee Ponrungsit

where he managed all aspects of food operations in fine dining and signature signature and dining fine in operations food restaurants suchas Table 34andSilkRoadClubdesignedby of Toni Chi. aspects all managed he where Spoel was recently the Fine Dining Chef de Cuisine at Grand InterContinental, Seoul awards, such as the MLA many Black won Box Culinary Challenge Spoel and Zealand, Awards New in and August 2007. Netherlands the Korea, Australia, in hotels and diningexperience.guests withamemorable providing flavours, European modern integrating and ingredients fresh combining Netherlands.towardsthe leans Spoel’s in style School Restaurant & culinary Hotel prestigious the S.B.B.O. at his diploma received and study to on 1978.went in He Oud Leusden, a restaurant in the Netherlands for food, he began his apprenticeship at Ac- meals for ten. Answering the call for his love helping his mother and sisters prepare family while food for passion his discovered Spoel the banquetingdepartment. as well as Bar Pool Aqua and Bar, Victoria Olive Tree, Aroma, Man Fu Yuan, KO, Lounge, oversee all operations and culinary menus for role at InterContinental his Singapore, Spoel In will Singapore. InterContinental at Chef Lucas Spoel was recently appointed Executive InterContinental Singapore Executive Chef Lucas Spoel to the Olympic American Culinary Team role hewillcherishalways. –aspecialexperiencehesays supporting a played he Orleans, New in whilst Also America. North in brand the within tops in itsrestaurantwinningthe ‘Most ImprovedRestaurant’title, anditsbanquetkitchenranking Francisco. In2003, while withMarriott’s hotelinNewOrleans, flagship hewasinstrumental innovative, for build onitsreputation highquality cuisine. Harris isgeareduptotaketheMiriMarriottResort’&Spa’s teamtonewheightsand culinary anddelicatessen. bakery restaurant andBorneoBakingCompany As thenewExecutiveChef, the MiriMarriottResort&Spa’s F&Boutlets, dining popularZestall-day whichincludeitsvery With With his culinary experience spanning over 15 years at award-winning restaurants Holland, Amsterdam, from Originally Prior tocomingMiri, theJWMarriottHotelSan hewas partofthere-brandingteamfor

Jeremy Harris innovative specialty menus and dining concepts for for concepts dining and menus specialty innovative of development his in way long a go will knowledge and expertise of wealth This Francisco. San and Orleans York,New New in restaurants and hotels leading with working experience of years 10 than more him with brings York,Harris New in America of Institute Culinary prestigious the of graduate A HarrisasitsnewExecutiveChef.American Jeremy The MiriMarriottResort&Spahasappointed Sarawak, Malaysia The MiriMarriottResort&Spa Executive Chef Jeremy Harris

Lucas Spoel CHEF TALK

Sheer Artistry Donatella Zampoli Brings Italian Passion Into A Michelin Kitchen

How did you enjoy being the only Has your culinary taste and your woman in the line-up of Genting’s offerings changed much over the Michelin Star Dining 07? years? I’ve done it for so long now that it’s very normal to I still stick to my roots. But creativity is still important me! When I was 25 years old surrounded by male for authentic cuisine. I’m not too adventurous, not chefs and not one of them who believed I could be into molecular or nouvelle cuisine. I think of these a chef too – that was hard. Now it is more common kinds of food as a modern art picture – , but to find a woman in the professional kitchen and I’m at the end you go with something you are familiar very comfortable with that. It also helps that I’ve with. In my own restaurant I make a mix of foods, grown into a ‘big Mama’ from the skinny girl I used but when I am touring I am expected to do the Italian to be! I used to say that I was skinny because I had which I am known for and that is fine with me. to work three times harder than anyone in order to Donatella Zamboli brings everything which be recognized. is great to a Michelin dining experience What does it take to be a really good Italian chef? What would you do if you didn’t You just need to have a good heart! I sometimes eat She is one of few female better Italian food out of Italy. Passion, precision of cook anymore and dedicated chefs with a Michelin star yourself to more consultancy time and the ability to feel from the heart is what is to her name. From eight work? needed. The difference between a cook and a chef Life would still be full. There is the opera, my is heart. You need to be less like a machine and successful years at Mas daughter, the arts, theatre, expos, travel. I love more like someone who wants to create in order del Saugo where she just getting into the car and driving from Florence to be a good chef. won her Michelin star, to to France with no determined address. I’m a her consultancy with La free spirit – sometimes too much of one that my Cantinetta Antinori, Santa daughter complains. I received my star when I was What do you think of the new breed Cristina Estate, Castello 27; it made a lot difference to me. Even the rest of celebrity chefs on TV? of my family came into prominence because of it. I like Jamie Oliver! He’s funny! I’ve never met him, della Sala for wine producer It changed my life, but it is not the only thing that but he has got great personality and the nicest Marchesi Antinori of matters. I could still have a star if I didn’t enjoy my smiling face. He steals a lot from Italian food – a Florence, Italy, Donatella work, but that would not satisfy me. A Michelin star lot of rustica, but that’s how cuisine is – it is full Zampoli has had quite a is great, but it is not everything. of cultural ideas. journey.

What do you think of chefs with attitudes? I feel very sorry for them. Food is joy. When I cook, I give somebody something from me. Food should be fun. Eating in a cathedral-like setting where no one moves and everything is formal is terrible. This snobbish attitude about food – I hate it!

hospitality asia 79 ADVERTORIAL 80 hospitality asia Down Memory LaneWithCalifornia Raisins An Award-Winning ChefTakes AWalk Sun-kissed Flavour

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Salsa: Ingredients: Seared King Scallop With Pistachio-Raisin Salsa And Raisin Foam 100 20 50 20 50 50 3 2 3 5 2 3 3 1

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Clarified butter Fleur deseltotaste Pistachio Filo sheet Lemon juice Lecithin California Raisins California Water Green tea Fleur deseltotaste Black peppertotaste chopped) Basil (finely Shallot (peeled and diced) diced) and (peeled Shallot Tomato (peeled, seededanddiced) Pistachio (peeled, choppedcoarsely Raisins California Scallop:

Method: to match theseasweetnessofscallops.to match matches savoury and sweet, using California Raisins dish, he says, is all about texture and flavour which This effect. great to raisins free fat and cholesterol the uses which Stroobant recipe gourmet Here original an shares recipes. great some of part as fruit snacks that can be enjoyed naturally or cooked Food Channel. who on is on chef In seen Chef also the Black Asian childhood,”the my smiles of part sweet a was “It school. at time break during given be to used he iconic little red Raisins California snack boxes which the remembers Sprouts Brussels and Marco San Townhouse,Pierre, Saint restaurants Singapore owns/co-owns who chef award-winning Belgium 4. 3. 2. 1.

2 8 seared the scallop on each side for 1min. seared thescalloponeachsidefor butterinapan to190ºc;pan- Scallop: heat 160ºc. 25 minutesat offilo.a secondcoat foragain andbake Brush add and pistachio butter. Topwith with Brush Tuile: toadesiredshape. cutthefilopastry withhandblender.liquid andfoam collected the to lecithin Add Strain. minutes. 8 lecithin. for Bringtoasimmerunderlowheat except ingredients the all combine Foam: set aside. Add basil. and heat from Remove minutes. 30 for stove overthe lowtemperature avery and cookat raisinsandtomato.California Seasontotaste Melt shallotwitholiveoil, addpistachio, California Raisins are healthy and nutritious nutritious and healthy are Raisins California tbs pcs Clarified butter Scallop his childhood is California Raisins.The California is childhood his from remembers Stroobant Emmanuel chef which ingredient culinary ne

STAR CHEF 81 hospitality asia

Add the eshallot and garlic until soft.Add anchovy and capers and simmer for about 5 minutes.Add herbs and semi-dried tomatoes and cook slowly for a further 5 min. Add the crumbs ( mixture should hold together if too dry add more butter if too wet add more bread crumbs). off the heat and add the parmesan Turn Flatten on a tray thin and allow to cool Ina heavy base pan, heat the butter and olive oil on a medium heat. In a saucepan add some olive oil and on In a saucepan add some olive oil and on Sweat the eshallot and garlic medium heat. until soft but without colouring. Add the asparagus and sweat for a few more minutes then add the vegetable stock just to cover the asparagus, add cream and simmer blend until asparagus is cooked and soft, and add salt and pepper to taste. Place in the oven at 180 degrees for 7-10 minutes until the crust is golden brown and the fish is cooked through. In a pan heat the asparagus sauce and add the shredded . Placesome sauce ontheplate andthe fish on top and drizzle with a very good quality olive oil

3. 4. 5. 2. 2. 1. 1. 2. 1. 2. 3. 4.

Method: Method

200g seabass asparagus red eshallots (finely chopped) of garlic (finely chopped) cream stock Vegetable Olive oil olive oil butter red eshallots (finely chopped) clove garlic (finely chopped) anchovy (finely chopped) capers (chopped) parsley (chopped) basil (chopped) sage (chopped) semi-dried tomato (julienned) white bread crumbed (fresh) parmesan (grated)

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2 1 Cut the herb crust to the size of the fish portions and place on top of each portion. 4 2 3 3 4 2 1 1 1 1 1 1 50

200 1/2 2-3 1. Extra ingredients Extra Assemble

Herb Crusted Seabass with Herb Crusted Seabass Prosciutto Asparagus and Sauce Sauce Asparagus Herb Crust

Chef Chef followed. followed. Away lift out. lift out. Away Cameron Stuart Cameron Cameron Stuart started his career at was asked to head the kitchen of the Magazine with a double page spread. Da Maurizios, Baan Rim Pa Phuket Da Maurizios, Valley. After Valley. three years of working for a ingredients and the freshest of produce. ingredients and the freshest of produce. where he turned over a Bondi restaurant Museum of Contemporary‘frontArt.A of A similar result for Tosollini’s of Canberra of Canberra Tosollini’s A similar result for He was then approached byAlby Sedaitis Good Food Guide and SMH 52 Weekends Weekends Good Food Guide and SMH 52 Peppers Guesthouse inAustralia’s Hunter followed and then a move back to Sydney dining for 40 people. Within three months Within three months dining for 40 people. be featured in the Sydney Morning Herald Rockpool at the Rocks – famed for unusual Rockpool at the Rocks – famed for unusual After one year working for Neil Perry, Stuart from the Sydney Morning Herald Good Food country town of Singleton, which went on to classic French chef he ventured to Sydney’s who invited Stuart to transform his 100 seat who invited Stuart to transform his 100 seat HatAward and featured in GourmetTraveller Canberra restaurant Fringe Benefits into fine house’ experience at Mezzuluna, Potts Point, Potts Point, house’ experience at Mezzuluna, Guide. The following year it received a Chef’s The following year it received a Chef’s Guide. the restaurant received an applauding review the restaurant received an applauding review called Bocca.A further challenge came when he helped open Henri’s Brasserie in the small STAR CHEF 82 foam. withmicro sprouts. Garnishthedressedcrab divide thecarpacciointo3parts. Place2uniroe (seaurchin)inbetweenthedressedcrab. Top theuniwithyuzu withseasalt.Assembly –Seasonthescallop&squidshavings alongthecarpaccioto Placethedressedcrab For the Yuzu together. Foam–Mixallingredients Useahandheldblendertofrothupthemixture. stirthejello. toroughly fork andbringtotheboil.carrageenans andallowto set. Removefromheat asoftjello.This willform Useaspoonor iota the in Blend saucepan. a in together dashi and ponzu yuzu, For the YuzuCombine – PonzuJello overnighttoinfuse. togetherinabowlandleave For thePonzu–Mixingredients the until stock the sunktothebottomofpanandthenstrain. bonito flakeshave Leave heat. the off turn and flakes bonito the in add and konbu the out take boils, water the before Just heat. medium a over saucepan a in slowly together konbu and water the Heat – For theDashi For theDressed Crab togetherinalargebasin. –Mixallingredients Adjust seasoningwithsaltandpepper. glasssquareplate. onaflat diagonally shavings Tie andplaceinfreezertillfrozen. upthesquidrollinclingwrap onaslicingmachineascarpaccio. Shave Layer sheet.the squidtoaflat withshisoleaves, Layer thenplacescallopsalongthe squidandrolluptoacylinder. For theScallop&SquidShavings –Cleanthescallopsandsquid. thescallopsandsquid. dry Pat Openup Method: For theDressed Crab Shiso leaves squid Freshest sashimigrade scallops Freshest sashimigrade Scallop &SquidShavings Ingredients Sea Treasures

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For the Yuzu Foam Salt andpeppertotaste Soy lecithin 100 ml yuzu juice comfortable, surprising andinventive. witty yetand strivestomakefood ingredients all in values gastronomic some sees always He cultures. different many from characters diverse the by influenced CondeNast). by world nominated the in restaurants hottest 50 top the of (one Shanghai in Restaurant T8 of Chef Executive Landmark MandarinOrientalinHongKong, the then hotels), luxury small 12 top world’s the of one as voted resort signature (a 131 up ChefdeCuisinepositionsinLongitude took later He Restaurant. Salt & Garage MG as such Australia in restaurants best curiosity whichledhimtosomeofthe his satisfy to inspiration, of elements for towards cooking. philosophy his of circles’ ‘7 the are passion and art science, nature, history, cultures, PottsPoint, at Spago Sydney. Ingredients, legendary Puck’s Wolfgang at started training the rulesfor “taste”. Dang’s professional ordinaries. As alittleboy, heoftenbroke the with harmonizes but controversial is Dangpromotesacuisinethat Patrick Urban, HotelIstanaKualaLumpur Chef deCuisine Patrick Dang Today his cuisine is very much much very is cuisine his Today search to globe the half travelled He STREET DELIGHTS 83 hospitality asia

The satay seller is always parked at the junction of the road which runs parallel to the nearby housing estate.The night market is on every Saturday from 5pm till 10pm The hawker is located on the food row of the night market opposite the row of eating shops. DrTheTun Taman Ismail night market is on every Sunday night from 5pm to 10pm Imported from China, the are Jack Jack Frost may not be nipping at tropical noses, but chestnuts certainly do roast open on fires at theTamanTun Dr Ismail night marketKualainLumpur One ofeach Sunday. hawker chestnut the up, set to stalls last the up firing before down go to sun the for waits his gas tank to heat the charcoal beads he in. uses to roast his chestnuts primespecimens larger– than average, with a harder shell which protects very meaty, the with in sugar Mixing seeds. yellow-white which aroma acrid sweet, a in results charcoal carrieseveningtheonsugarThe alsobreeze. The meats are chunky and well-marinated, Thereare quite afew satay hawkers trading at the night market near the Kelana Jaya headquarters Selangor, in Malaysia of Association Football the of at stall particular a for head know the in those but the intersection of the lane between the housing estates because of the signature peanut sauce. This stall offers both beef and chickenwhich are skewersgrilled on a traditional coal fire, unlikesome of the more modern satay vendors who use electric grills. full of the flavour of Malay spices, but itcake. the is takes which the sauce peanut accompanying peanuts, roasted gently with bursting is sauce The coarsely chopped and well-seasoned with sugar, lemongrass, galangal and coconut milk. Creamier than regular sauces because of the addition means it of as it use not do vendors (most milk coconut less lot a is also it faster); spoil may sauce the that penetrates the chestnuts, giving them a smoky caramel flavour which is very tempting. Sold in brown and shell the in overnight fresh stay nuts the RM20, to RM5 varyingfrom rangingof bagsweights paper are still good to chomp on in the day. spicy and oily than other peanut sauces. Pair the sauce with some of the stall’s homemade pressed rice rice pressed homemade stall’s the of some with sauce the Pair sauces. peanut oilyother and than spicy cakes (ketupat) and you have a complete meal. Skewers Of Delight Chomping For Roasted Roasted For Chomping Chestnuts AROUND TOWN 84 from over ten years of experience experience of years ten over from Boon’s innovative touches, honed honed touches, innovative Boon’s hospitality asia ideal venue for casual gatherings gatherings casual for venue ideal recognizable European favourites favourites European recognizable and-wife team Thomas and Jane Jane and Thomas team and-wife guests a comforting combinationguests acomforting used inhisdishes, accompanied Friends at Chomp Chomp, which which Chomp, Chomp at Friends with GroupExecutiveChefPeter unique seasonal ingredients areunique seasonalingredients this 80-seater restaurant offers offers restaurant 80-seater this of friends and family, corporate corporate family, and friends of Chef Peter personally oversees oversees personally Peter Chef presented to the guest. Deeply Deeply guest. the to presented personalized service that goes goes that service personalized Gardens in 2005 by husband- Gardens in2005by special requests or for specialspecial requestsorfor was established in Serangoon Serangoon in established was cuisine at affordable prices, affordable cuisine at a Australian cuisine. Very often, is a much-welcome respite in in respite much-welcome a is in French, Mediterranean and and Mediterranean French, in by sauces meticulously made saucesmeticulously by minutes fromHolland Village, Chiam. Friends at Jelita is an an is Jelita at Friends Chiam. tailor a menu for guests with with guests for menu a tailor are then simply yet elegantly elegantly yet simply then are comprehensive winelistand Cozy, casual and welcoming welcoming and Cozy,casual in anidylliclocalejustthree western Singapore. Located Located Singapore. western kitchens in both outlets and and outlets both in kitchens opened closetoayearago, of quality Modern European European Modern quality of from scratch. Hiscreations is also more than happy to to happy than more also is passionate about hiscraft, about passionate lunches andwinedinners. This philosophy is carried carried is philosophy This through fromtheflagship to a well-crafted menu of of menu well-crafted a to – Friends at Jelita, which which Jelita, at Friends – Guests can look forward forward look can Guests beyond thecallofduty.beyond European Dining Casual Modern occasions. chinaware or served inindividualportions. orserved chinaware woks, pans, iron cast in presented is food the there are no bulky chafing dishes in sight. Instead, to impress all. Unlike restaurants,the usual buffet while landscape day evening magical by a up opens nightfall lighting natural warm, restaurant the providing across sweeps sunlight Natural Museum. National The and Gardens Lake the of viewsenjoy to guests allow windows glass ceiling to Floor music. Asian age new with further accentuated is feeling serene the ambience, Zen a to Akin restaurant. the throughout tranquillity of aura an exudes decor contemporary and simplistic of theintolobby. flows Japan, which Thejuxtaposition Kobe,in cast mosaics, glass multi-coloured long, ceiling and its centrepiece is a dramatic eight-metre high a with design in concentric is restaurant The delights. Western and Japanese Chinese, Indian, with personalized and individual servings of Malay, minute’ la ‘a prepared are that dishes popular on level5ofLeMéridienKualaLumpur. at Latest Recipe. Experience this culinary adventure interactive chefs are just some of the daily activities and delights gastronomic with unusual live-cooking Lively other. any unlike concept dining innovative an reveals dinner, and serves lunch breakfast, which buffet restaurant dining day all new this One,On One Recipe.as known Latest is Formerly Making its debut to the Kuala Lumpur dining scene A Taste ofDiscovery diningblock,The newkidontheall-day Recipe Latest month. next Santi Villa IndoChine open to – Europe in and region the around nightclubs and restaurants -based company which operates fashionable bars, to partner with the IndoChine Group – a Singapore agreement an signed Phuket, in development villa and resort luxury established newly a Santi, Villa Group The NextBigMove ForIndoChine At Latest Recipe, diners can indulge in in indulge can diners Recipe, Latest At

and alfresco. a combined capacity of 310 seats for both indoors have will building landmark designed extraordinary this Overall, Laos. and Cambodia Vietnam, from dining concept comprising of their renowned cuisine Waterfront IndoChine signature the be will rooftop and place. get and night together The floor the late third chill-out a dining, afternoon late tapas food, offering style Bar Opium features floor second The March. in rooms hotel 24 and Pavilions Sky eight and 2008 January in apartments 19 2007, December mid by studios Gaya 11 and villas 26 visiting theisland. guests brand their to popular local and international and and bring events, will parties jet-set successfully organizing for reputation strong a has already Phuket,to expanding now Thailand. company The is and Germany,Delhi in Malaysia,New Hamburg in in Lumpur Kuala in outlets establishments and 15 Singapore has currently Europe, and Asia in bars,sophisticated restaurants and entertainment and foie gras.and foie sautéed mackerel, Age cutlet, beef Japanese include deep fried chicken with spicy Asian sauce, menu main the to Additions Dreams.Tail Yellow and Fatty Medium Fin Blue Tataki Red, Tataki Fin Blue include which creations sashimi and Roll TunaYakiRoll, Hawaiian Roll, such Crunchy King rolls as innovative in Indulge appearance. an make also soup Miso Vegetable Creamy as such soups age New Salad. Tuna Fin Blue Spicy and King Japanese Crab Cabbage Salad, Healthy Mountain Yam Grilled Salad namely salad of choices more three and Seafood, Dynamite and Tofu Silky Cold as such menu starter the include menus New Izumi. Akihiro Chef Head by created exclusively dishes new 30 over adding menu, carte a la a new Japanese traditional Restaurant of the JW Marriott Bangkok, introduces contemporary the Tsu, New MenuAtTsu On aroll… Tsu’s newmenugetsraves IndoChine Villa Santi expects to soft open with with open soft to expects Santi Villa IndoChine The IndoChine Group, a veteran in stylish and SPICE UP YOUR EVENTS WE HAVE ALL THE RIGHT INGREDIENTS

From concept, project management till the event proper, we at Event Chefs have the ingredients to cook up a storm! Whatever the industry, our diversifi ed portfolio over the years has gained us the experience and knowledge to help you launch your projects and events professionally with exceptional results. Contact us today, and we will concoct a presentation to meet your requirements.

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EC EXPERIENCE (M) SDN BHD D-13A-12A Flora Damansara, Jalan PJU 8/9, Bandar Damansara Perdana, Bukit Lanjan, 47820 Petaling Jaya, Selangor Darul Ehsan, Malaysia. Tel/Fax: +60 3 7710 5912 HP: Pat 012 2733 912 or Alex 012 3777 391 E-mail: [email protected] or [email protected]

hospitality asia ~ February-April Issue 2008 Page 85 C M Y K hospitality asia ~ ~ asia hospitality Tel: 0322835088 Fax: 0322820146E-mail:[email protected] One Bangsar, JalanAra,BangsarBaru,59100Kuala No. Lumpur 63D-G, TABLE TOP Dece mber- Febr uary Issue 2007 Issue uary CUNGDINH VIETNAMRESTAURANT Tel: +60322845658 Lingkaran SyedPutra 59200 KualaLumpur G-048 GroundFloor Mid Valley City Delifrance Malaysia

www.cungdinh.com Accessibly French ship chandlers, ensuringaDelifranceexperienceisneverfarfromhand. viennoiseries,danishes, hotels,to savouries and pastries restaurants, cafés, supermarkets, airlines, and industry, Délifrance Asia Wholesale supplies a comprehensive range of hospitality the and European trade par-bakedFor leisure. at frozen orders their , place to customers allowing service table and bakery, self-serve seating, lightings,booth pendant with complete comes layout and interior day.chic new The awidevarietyofFrenchgourmethotmeals,serving sandwichesanddesserts, signature throughoutthe conveniently at several Petronas petrol stations.service Bistro Delifrance is a new casual dining concept Page 121 Page Page 86

hospitality asia ~ Exquisite Vietnamese Cuisine provides convenience on the go and is located located is and go the on convenience provides former The Delifrance. Bistro and Corner Express products. signature sandwiches and Délifrance premium French of bakery menu self-serve a offering bakery is a Café café Délifrance café. original The French a of one initial its to concepts new two added has Delifrance savoured. were items the the place first was Delifrance that are chances Orangina, and quiches, right down to the juice bottled French quintessential dishes. From croissants to baguettes most France’s of some into window every a Asian nearly enabled has chain Delifrance The The two new incarnations are Delifrance Delifrance are incarnations new two The Dece mber- Febr uary Issue 2007 Page 121 C C M M Y Y K C M Y K TABLE TOP 87 hospitality asia

Tasting Room Tasting 65-1 (1st Floor) Jalan Bangkung Bukit Bandaraya 59100 Kuala Lumpur +60 3 2092 4404 Tel: www.tastingroom.com.my 11.30 – late, Tues-Fri, Open: 5pm – late. holidays, Sun and public Sat, David Bowden Clockwise from the top: Enjoy over 30 wines by the glass at The Tasting Room; These cellars have been These cellars have been Room; Tasting The Enjoy over 30 wines by the glass at Clockwise from the top: supplying informed wine connoisseurs for the past ten years;Wine and dine in comfort, privacy– whatever suits your mood or in company and comfortable lounges complement the tables and chairs. There is a smoking balcony and the background music of jazz and Latin rhythms does not dominate conversation. Room K Y Y M M C C or those who get frustratedinability to taste various withwines with their the meal at reasonable prices, check out the A Taste Of The Tasting Tasting Of The A Taste Recommending a wine is not a problem for the the for problem a not is wine a Recommending should Cellar Wine that natural only seemed It Chef Max has prepared a pork-free, recentlyopened, TastingRoom in Bukit Bandaraya tucked away in suburbia near Bangsar. the One most alluring of features of this relaxed and comfortablebistro cum wine bar is that they serve some 30 excellent wines by the glass as well as 300 labels by the bottle. bistro staff as they are all sourced and supplied by Wine Cellar (www.winecellar.com.my) located Thesecellars Room. immediately Tasting belowthe have been supplying informed wine connoisseurs for the past ten years and have earned a solid reputationfor being one ofthe best wine suppliers in the country. Their success has also thedevelopment fosteredof anoteworthy ‘food street’ with several restaurants now located here. branch out into the Tasting Room as several of industry. F&B the in involved also are owners their The excitement for guests is the range of drinking and dining options as well as the opportunityreally mix andto match things. They offer flights of food, wines (priced from RM16-25/glass), single malts (15 by the glass), mocktails, coffees, teas, cheeses. and, chocolates cru grand beers, boutique For example, they offer a ‘Sweet Tooth’ flightthree of Australian stickies and dessert wines 30cl glasses) for (3just RM25. So diners x can taste all dessert wines choose the one they like best of all – Chambers Muscat, Chambersare wines The Tokay Semillion/Sauvignon AllandaleBlanc. or an of usecondition premiumthethroughmaintained in a nitrogen seal system which prevents oxidization and deterioration. contemporary European menu with many popular Italian and Spanish favourites with changes being made every quarter. Each dish is matched with a suitable wine. Both lunch and dinner is served. The venue is intimate holding just 30 patrons K Y M C Page 121 Page uary Issue 2007 Issue uary Febr mber- Dece Exquisite Vietnamese Cuisine Vietnamese Exquisite hospitality asia ~ ~ asia hospitality

Page 121 www.cungdinh.com CUNGDINH VIETNAM RESTAURANT uary Issue 2007 Febr mber- Dece One Bangsar, No. 63 D-G, Lumpur No. Jalan Ara, Bangsar Baru, 59100 Kuala One Bangsar, Tel: 03 2283 5088 Fax: 03 2282 0146 E-mail: [email protected] 03 2282 0146 E-mail: [email protected] 03 2283 5088 Fax: Tel: hospitality asia ~ TABLE TOP 88 hospitality asia New Flavour AndVibeAtHotelIstana’s Something fishy done really swell; Something fishydonereally lamb; Australian grain-fed The humbledumplingalldressedup Clockwise from the top: Scallops, sea urchin and ponzu jelly makes a visually arresting appetizer; appetizer; arresting visually a makes jelly ponzu and urchin sea Scallops, top: the from Clockwise Hotel IstanaKualaLumpur Fax: +60321440111 Tel: +60321419988 73 JalanRajaChulan, 50200 KualaLumpur Contemporary DiningOutlet Malaysia Urban Urban Escape

chef if you’re too focused onyourself.”chef ifyou’retoofocused great a be can’t You good. be wouldn’t it alone, it had the most expensive truffle but you were eating If you is sharing. by saying, “Cooking kitchen in the mastery his underplay to quick is receiving,Dang at. andtextureswhichheexcels flavours of play delicate a is oxtail with tortellini and jus tarragon reduction, vinegar chanterelles, with lamb grain-fed Australian The alio. seafood and heart its stronger flavour, and he serves it with artichoke for bass sea Mediterranean use to chooses Dang dumpling! humble a foam. Hardly crustacean and shoots pea coulis, truffle chestnut, water with filled crab and chicken of mai siao steamed the salt sweet Atlantic oysterontheside. a very good way. And this is before one relishes thein noveau completely and croutons, bread country and capers, Sardinian with wine white in reduced heavily is gazpacho blanco ajo chilled His and ponzu jelly for a refreshingly different appetizer. style and pairs it with sea urchin topped with wasabi carpaccio a in scallops uses He flavour. and origin in multiculture distinctly are which dishes of menu onatable.” food down andbeunitedby sit can cultures and people different that idea the norms of food, I see a peaceful message in food – the set about stubborn less up and opens becomes mind my and travel I As experience. m of evolution the is It memory. my of slice a is me to “Food does. he what about passionate and outspoken is run, career impressive his on stops the of one spin ontastes, andpresentation. flavours new way of looking at food, not to mention a creative a him with brings Dang finance, in degree honours unrelated an from Apart Dang. Patrick cuisine de chef incoming talented via blood new of infusion Though pleased at the reaction he has been been has he reaction the at pleased Though with heritage Asian his to tribute pays He evolving constantly a presents Dang so And just as Claridge’s counts who old year 33 The life into its Urban restaurant with the life into its restaurant Urban new, Hotel Istana has breathed new a case of out with old and in with the TABLE TOP 89 hospitality asia

The Chalet Equatorial Hotel Kuala Lumpur Jalan Sultan Ismail 50250 Kuala Lumpur Malaysia +60 3 2161 7777 Tel: +60 3 2161 9020 Fax: Clockwise from the top left: Fondue Suisse au Fromage; Escargots de Bourgogne; Viande de Grison et Salami Fondue Suisse au Fromage; Escargots de Bourgogne; Clockwise from the top left:

Swiss Bliss he Chalet Swiss Restaurant Lumpur’sat Kuala Hotel come may eateries hip More institution. Equatorial is an Old Is Gold When It Comes To The Chalet Old Is Gold When It Comes To Some scoff because the menu is a constant is restaurant the that however, state, to is it Unfair The menu is expansive if not eclectic, The dessert selection pays homage to the and go, with the It People following suit, but Chalet remains the one of the few establishments in town which have weathered the fickle crowds to culinary icons. become one of the city’s presentation of authentic Swiss favourites – no quick set lunches here, thank you very much!butit is specifically – this that makes the restaurant stand Where out. else can one be assured of air dried beef and salami which is truly as Alpine in consistency as the Chalet’s Viande de Grison etoffer may throne the to pretenders Some Salami? presentChaletmeltedonlycanRaclettecheesebut Valaisanne in the traditional mannerpotatoes and cornichons. with baby will gourmet A offerings. its in rigid and pigeon-holed examplesEuropeanbestofcuisinethe of somefind on the menu, including Escargots de Bourgogne (Burgundian vineyard snails in garlic butter), terrine terrine butter), garlic in snails vineyard (Burgundian and ice on served caviar Ossetra salad, Waldorf with Bisque de Homard. with choices ranging fromand meat,seafood all of tothe poultryvery highestauthentic quality. As restaurantan does, Chalet best of presentsSwiss food in the mannerthe most consistent to a diner’s gastronomic pleasure. Hence, expect Fondue Bourguignonne (beefin tenderloinhot oil with Suisse aau Fromage varietyand Fondue du Pêcheur of sauces),fish dippedinkuraumussels and(scallops,prawns, Fondue broth)heavyasbeto andthick theyaswould inbe Switzerland,with asexpansive winea selection as can be found in a good Swiss restaurant. Malaysian love of sweets with choices ranging CrêpefromSuzette,CherriesGuanajaJubilée, dark chocolate mousse with mango sauce and the famed Sabayon du Chalet. TABLE TOP 90 hospitality asia Clockwise fromthetopleft: Authentic Italianwithcreativity; The bestproducefromthe Andaman Seaisused; La Trattoria ItalianRestaurant The Italian Sensation Dusit Phuket Thani Laguna Email: [email protected] 390 SrisoontornRoad, Tel: +6676362999 Cherngtalay, Talang Phuket 83110 A Taste OfTheMediterranean Thailand

At DusitLaguna Ambiance isjustonepartofLa Trattoria’s charm yet comfortingly familiar.yet comfortingly contemporary decidedly something – experience dining Italian authentic memorable truly a offer to the of with new an in kitchen spirit Italian entirely its quest spirit the embodies outlet The elegance’. ‘simplicity,of style,trinity design the with in belief the selected been all have box bonbon capped glasses, soft tan leather menu covers and a suede- water custom-made simple yet modern cutlery, classic food, off show to designed chinaware wines outstanding of theglass. thebottleorby by available selection a offers also rum bianco, and cream. coffee whipped La Trattoria coffee Italian of cocktails such as range the Café Gennaro with Sambucca, exciting an and also labels there’s nine to available dinner after of range the expanded has Renato available. also anddesserts. homemade including Italy, of originated north Trento from cuisine, Italian authentic of selection created menu is superb, offering a mouth-watering speciallyClaudio’s Chef oil. olive virgin extra and wine white broccoli,clams, with vongole linguine and and parmesan artichokes and sautéed spinach with or stuffed ai pasta carciofi and chili, cannelloni as spaghetti specialties Aragosta with Phuket rock pasta lobster, parsley such include which cuisine Mediterranean paradise. tropical a of impression the giving painted ceilings fresco neo-Italian and roofs shaped dome has restaurant Italian open-air the pool, swimming and sea the Overlooking evening. memorable a have to bound are guests outside, Sea Andaman the of sounds the and them between and Trattoria La regional manages who Coco style by Renato He is joined cuisine. family authentic prepare to waits Bologna, from chef Italian an Giordano, where Carefully chosen white linen, simple white white simple linen, white chosen Carefully is Grappa famous most world’s the of Some Italian innovative presents chef Italian The La Trattoria, the resort’s Italian bistro bistro Italian sits resort’s the beach, Trattoria, La the from meters few a than more not Laguna, Dusit the cross TABLE TOP 91

hospitality asia

Rakuzen Walk #01-16 Millenia 9 Raffles Core Boulevard Downtown Singapore +65 6333 1171 Tel: tea ice cream, as well as either the creamy black as well as either the creamy black tea ice cream, meallikethatastringentsesameclean,aor If yuzu. else will. nothing doesn’t bring tranquillity, From the top: Assorted skewered grill; Maguro avocado yukke; Vinegared Mackerel Pressed Sushi Vinegared Mackerel Pressed Assorted skewered grill; Maguro avocado yukke; From the top: Zen Cuisine Rakuzen Rolls Out New Menu akuzen at Time2 @ Millenia Walk really really Walk Millenia @ Time2 at akuzen lives up to its name which means ‘to enjoy eating’. A dining experience at The new menu offers a range of appetizers, If a Japanese outlet is judge on its sashimi, Potato salad may sound ordinary, but when The grilled offerings retain the Japanese this authentic Japanese restaurant is hard to beat, beat, to hard is restaurant Japanese authentic this especially when compared to a similarly price outlet. Opened in August 2006, the restaurant has already made a name for its delectably fresh seafood which is flown in directlytwice a fromweek. No middlemen Kyushumeans additional freshness and the dishes which fly out of the Rakuzen kitchen are testimony to that. salads, sashimi, grilled items, noodles and rice. And it’s no ordinary calrose rice they’re serving. from imported specially rice brown offers Rakuzen AkitaPrefecture Japanin andmilledis premiseon The brown rice (genmai) to is produce white rice. nutty and subtly rich – a perfect foil to the crispnessfresh of home pickled vegetables (Nukazuke Moriawase). Rakuzengets full points with the gorgeously fresh and Zen-fully inspired belly, tuna presentation.including sashimi of kinds eight features The Ofune scallops, sea urchin, and whatever is freshest in The season. Maguro Avocado Yukke is a timbale of raw tuna, diced avocado and raw egg with a Korean-style sesame sauce hungry for more. which leaves one served Rakuzen style, it comes in raw, finely shredded form with a choice of either miso, sesame, oba (herb) or Rakuzen special sauce. If sushi is your thing, the Shime Saba must-try, a is sushi) pressed mackerel Oshizushi(vinegered being more-ish yet immensely satisfying. sense of delicatenessexemplifiedbest Sushiyakithe Moriawase by flavor, along with wholesome which features skewers of salmon belly, shitake rolled pork and asparagus, scallops, mushrooms, and chicken and balls chicken minced tongue, ox leek. Palate cleansers are the ubiquitous green SIPS N’ SWIRLS 92 hospitality asia brand, hasintroducedabespoke their very ownmartiniorcocktail their very global contemporary luxury hotel hotel luxury contemporary global because of their aversion to lime lime to aversion their of because martini shaken, stirred, strained, the perfect cocktail. Guests are are Guests cocktail. perfect the which enables guests to create create to guests enables which bars offer standardmartiniandbars offer worrying about finding the best best the finding about worrying cultural preferences of location location of preferences cultural to order and mix their cocktails cocktails their mix and order to on ice, orwithakiwi, extradry everything necessary to create create to necessary everything and resort has created its own own its created has resort and juice. Furthermore, each hotel hotel each Furthermore, juice. Conradtini menu to reflect the the reflect to menu Conradtini preferred their of combination ingredients orsacrificingtheiringredients carbonation, nectars, syrup, a syrup, nectars, carbonation, as littleassistancedesired in amartiniglassorhighball, Conrad Hotels & Resorts, the the Resorts, & Hotels Conrad exactly as they wish, without without wish, they as exactly bar alternative allows guests guests allows alternative bar personalized service and the the and service personalized a gin base or vodka, juice or or juice vodka, or base gin a cocktail menus, thismodern bar and create an individual individual an create and bar and even become their own own their become even and from Conrad’s own talented talented own Conrad’s from concoction with as much or or much as with concoction While most restaurants and and restaurants most While cocktail service, Conradtini, invited to take a seat at the the at seat a take to invited interest inapeachmartini Conradtini offers guests a guests offers Conradtini Whether guests prefer prefer guests Whether master mixologists. Conradtini provides provides Conradtini and localcustoms. DIY Cocktails luxury ofchoice. luxury mixologists. corn, cassis, oakmakingitonetowatch. licoriceandcomplexsavoury brooding style;nosetightknit, andspicy. brambly dense,An equally emergesofpepper chewypalate finesilkytannins,by for severalyearstocome. willenticeandintrigue TheSyrahwasinadarkly generosity andfinishinglongfine. Thisisaharmoniousandbalancedwinewhich, complemented were fielded. anelegant, ThePinotdisplayed refined, palate, andconcentrated possessingrichness, exotic aroma–a5-Starwinnerfrom 2007andindeed, Magazine Winestate allaround. intriguing complexityofperfumedrosepetaland Turkish and amealy Delightnotesunderpinnedby Maria Single perfumedrosepetalswithan Gewurztraminer2006whichfeatured Ihumatao Vineyard mouthfeel andalong, finish. steely fleshy generous, a with lime fresh and grass wild currants, of aromas powerful showed which 2007 saladpairedwith fennel andwatercress MarlboroughSauvignonBlanc Bay Clifford Villa MariaReserve L’Escargot inLondonand Auckland’s ownFrenchCafe. To startherolledoutaprawn, grapefruit, Barossa Valley. throughout Europeandonhisreturnto HenschkeinSouth Australia spentsixyearsat Australia’s Wine BusinessfromtheUniversityof Adelaide. Priortojoining workedasawinemakerVilla MariaCorey Science withmajorsinMolecularandMicrobiology, aMasterofOenology, Diplomain andaGraduate wines wasproduced. Ryanjoined Villa Mariain2002asSenior Winemaker. quality HecompletedaBachelorof of selection fantastic this how about spoke who Winemaker, Senior Maria’s Villa Ryan, Corey Mark Nicholls’excitingmenupairedtoaselectionof Villa Maria’s finestwines.attendance was In Villa Maria’s their dinnerheldat Wine Clubdegustation Auckland featured Winery Villa Maria’s chef Oh Maria! winemakers pioneer Spain’s of one is Rodriguez Telmo star in2007. Barcelona’s acclaimed Actual RestaurantandtheMessana inMarbella, aMichelin whichwasawarded as thebestrestaurantof2007by ‘Gourmetour Guide’, directionto aswellprovidingcreative 2007 ‘Gourmetour Guide’. books,several bestsellingcookery chef, andaward-winning votedasthe ‘Best Cookofthe Year’ the by toachievegentleextraction,foot Telmo thecharacterandqualityofhiswine. Rodriguezisrenownedfor Two recentreleases Syrah2005 Bay MarlboroughPinotNoir2006andHawkes Villa MariaReserve Villa to match ingenious an was puree kumara and grapes roasted slow with belly pork spiced The Nicholls careerhasseenhimworkinsomeoftheworld’s mostrenownedrestaurantsincluding Riera currently overseesMichelinstarredrestaurantElRacoD’en FreixainBarcelona,Riera currently alsovoted Chef RamonFreixaRieraisaleadinglightofSpanishgastronomy, celebrity, foodie author of to more complex offerings, which are in some cases crushed by by crushed cases some in are which offerings, complex more to and Alicante amongstothers. wines, entry-level Fromaffordable exceptionalsitesinRioja,as establishing Ribera, Malaga, Madrid well as Spain of regions wine vogue in most the of one to Toro biodynamic traditionalmethods. advocating and varietals native resuscitating sites, unique for searching country the travelled has he 1990s early the Since 2008. SpanishChefRamonFreixafrom 20thto23rdMarchcelebrated and Rodriguez Telmo producer wine Spanish acclaimed of visit the with March this strength to strength from goes calendar event gourmet Island’s Rangali Conrad The Viva Espana As such, the winemaker has been a major force in elevating elevating in force major a been has winemaker the such, As Telmo RodriguezisoneofSpain’s pioneerwinemakers. SIPS N’ SWIRLS 93 hospitality asia

The set dinner was an option Gourmets had their pick of The Italian Connection The Italian Flam’s Restaurant andWine Bar offered a wine pairing dinner with Italian Michelin star chefs Francesco Cacciatori and Both Visman recently. Sonia in Albergaccio di Castelina own awarded which was a Michelin star in 1988.The duo offered excellent fine cuisine steeped in local tradition, enlivened with their signature creativity. of a three or four course with three or four wines respectively. Diners tucked into a Maremma style soup with soft boiled eggs paired with Chianti Classico 2005 or a choice of cabbage and faro bean flan with white cannellini bean cream, bruscheta and bresaola.The were a choice of either silverbeet Gnudi dumplings or Pici with duck sauce ragout served with a Chianti Classico Reserva 2004. lamb loin morsels with saffron sauce (served with Chianti Classico Cuvee Ponte Rosso 2001) or duck flavoured with Vin Santo with caramelized figs which was matched to the Toscana Barullo 2003.The almond pudding withVin Santo zabaion wrapped up with the Vin Santo Del Chianti Classico 1993. Jean-Guillaume Pratt, owner of the owner of the Jean-Guillaume Pratt, French Gastronomy In The In Gastronomy French Maldives Island The Conrad Maldives Rangali brought a taste of France to the Maldives when it played host to Bordeaux’s famous wine producer Château Cos D’Estournel and acclaimed chef Mathieu Pacaud of in Paris in February. L’Ambrosie prestigious wine house Château Cos D’Estournel and Executive Chef Mathieu Pacaud of the three Michelin starred a series hosted restaurant L’Ambroisie, of dinners in three of the resort’s most renowned dining establishments. Events took Château Cos D’Estournel is one of the oldest of Bordeaux’s wine producers dating back to 1849. wine producers dating back to 1849. Bordeaux’s Château Cos D’Estournel is one of the oldest of Jean-Guillaume Pratt is CEO of Domaines Reybier that includes Saint Estèphe Château Cos favoured by well-known is one of the leading dining establishments in Paris, The bijou L’Ambroisie Stringent Award of Excellence prerequisites, which Bushmans Kloof fulfilled, were a score of were a score of Kloof fulfilled, which Bushmans of Excellence prerequisites, Award Stringent Wine Concepts compiled the and Assistant General Manager of Bushmans Kloof, Birch, M.J. Signature dishes include the use of Fynbos and Rooibos tea as ingredients - proudly showcasing African Natural this South Town, just 270km from Cape Located at the foothills of the Cederberg, TheWine Cellar set two-metres underground was one of the locations for the French feast place in the newly refurbished Wine Cellar set two-metres underground; Ithaa, the world’s first all-glass first all-glass the world’s Wine Cellar set two-metres underground; Ithaa, place in the newly refurbished set on the edge of the lagoon. Vilu, restaurant and fine-dining restaurant under-sea with Robert the producer has once again enjoyed great success and prestige, During the last 30 years, rating it on par with the First Growths of Bordeaux. the worlds’ most powerful wine critic, Parker, He is the fourth generation of his Château Marbuzet and the new high end brand Goulee. D’Estournel, family to be involved in the management the prestigious of estate and is a leading figure in the French wine industry. Executive Chef Mathieu Pacaud is gourmets for its culinary perfection and use of seasonal produce. the son of founders and an acclaimed chef and food Bernard and Danièle Pacaud authority in his own right, whose wealth of experience includes time at Parisian favourite Jamin, formerly owned byRobuchon. Joel Bushmans Kloof’s Three For Three For Three Three Bushmans Kloof’s Wilderness Reserve and Retreat has been named Bushmans Kloof For the third consecutive year, recipient of SouthAfrica’s top wine list tribute – the coveted 2007 Diners Club International Cape). Western of Excellence (from among 27 restaurants in the Award - Year Wine the List of the standard Awards, Year Wine List of the According to the conveners of the Diners Club International with the number of game lodges entering having of entries this year was much higher than last year, notably increased. wine cellar; and a range of wines at least 85 percent; a trained wine steward; an air-conditioned a Cognac a Port (Portuguese), extending to imports that include at least one Champagne (French), plus four foreign table wines (two white and two red). (French), Bushmans Kloof wine list. Complementing the superb wine list is a menu designed by the home-style Cape Contemporaryexceptional Cuisine that features just bursting with fresh, Food and Beverage team, selected home-grown fruit and vegetables from the lodge gardens. together with some traditional Cape Malay flavours to provide an authentic South the regional cuisine, African dining experience in various breathtaking venues on the reserve. a which forms part of the Cape Floral Region, Area, Wilderness Heritage Site lies within the Cederberg Heritage Site. World ON THE ROCKS 94 hospitality asia The qualityoftheirwinereceived The Saint Clair Reserve Range is is Range Reserve Clair Saint The 2006, Trophy Best ofthe Winery first vintage in 1994, when their their when 1994, in vintage first Saint Clair’s finest, harvested at harvested finest, Clair’s Saint Show 2006, Trophy for the Best Best the for Trophy 2006, Show immediate recognition from the the from recognition immediate Reserve Sauvignon Blanc 2007 2007 Blanc Sauvignon Reserve companies with an exceptional exceptional an with companies in International Wine and Spirit Spirit and Wine International in International International Trophies andover Tri-Nations Wine Awards and a and Awards Wine Tri-Nations gold medal at the 2007 2007 the at medal gold Show in NZ International Wine Wine International NZ in Show has won 20 New Zealand and and Zealand New 20 won has quality record is growing fast.quality recordisgrowing the Trophy Innovation in Wine Wine in Innovation Trophy the produce wines of exceptional exceptional of wines produce 55 Gold Medals (as at March55 GoldMedals(asat Clair MarlboroughSauvignon optimum ripenessandhand- NZ International Wine Wine International NZ first threewineswonmedals 2006). bagged recently They Saint Clair’s first wines were were wines first Clair’s Saint Blanc. Since then Saint Clair Clair Saint then Since Blanc. character. Saint Clair Wairau Wairau Clair Saint character. New Zealand Wine Producer Producer Wine Zealand New Presentation in International International in Presentation crafted by thewinemakertocrafted by New Zealand’s leading wine wine leading Zealand’s New Wine andSpiritCompetition including gold for the Saint Saint the for gold including only produced in 1994 but but 1994 in produced only won atrophyinthe2007 their reputation as one of of one as reputation their Competition, 2005. Saints Alive! Show. out of 100, Robert Parker Jnr, The Wine Advocate, Show, Wine 93Points Adelaide Royal 2007 Medal, reviews and accolades to its name including Gold other many with along in Adelaide win Medal Gold its follows award This performer. constant a is it it value is but that not what outstanding only proved at medal Shiraz show. gold flagship wine The city capital a another awarded been previously had which wines to open only was Trophy’ Shiraz ‘The requires certain qualifications in order to compete. and shows wine competitive most Australia’s of one be to the considered Show, at Wine Trophy, National 2007 Shiraz The – 37 Class in Medal in was 2005 exceptional company when it was awarded a Gold Shiraz Vine Old Barren Cape The Bountiful Barren information. more for 1919 2093 +603 Call wine. wonderful and next five yearsat least. depth The Wine Cellar stocks this and the for well age should roundness and flavour of persistence weight, palate by its area the in Sauvignons other from apart itself sets really Henri Clos The rind. grapefruit underlying an and pineapple white ripe adds and character fruit passion its with continues palate The nose. the dominate which flowers exotic and guava fruit, passion of flavours out fruit big the rolls (Marlborough) 2005 Blanc Sauvignon Henri Clos The Exotically Fruity USA October USA 2007, October 91 Points out of 100, Stephen Tanzer’s International Wine Cellar. All Rise The Gunderloch Nackenheimer Rothenberg Nackenheimer Gunderloch The Riesling Auslese 2003 has beautiful clarity clarity beautiful has 2003 Auslese Riesling and expression with bright aromas and and aromas bright with expression and flavors of peach, pineapple, grapefruit grapefruit pineapple, peach, of flavors and minerals. Intense, structured and and structured Intense, minerals. and with fine length, it scored 94 points by points 94 scored it length, fine with Wine Spectator and 19/20 by Jancis by 19/20 and Spectator Wine Robinson. Its culinary matches are light fish or poultry and summery salads summery and poultry or fish without too robust a dressing. Call The The Call dressing. a robust too without Wine Cellar at +603 2093 1919 for for 1919 2093 +603 at Cellar Wine more information. heights. Call The Wine Cellar at at moreinformation.+603 20931919for Cellar Wine The Call heights. new to African) North Chinese, Thai,(Indian, cuisine ethnic with brings and cuisine Oriental spicy well very matches meat, smoked and salmon smoked with on the aftertaste. It goes fabulously freshness and roundness between balance nice a strikes it glass, in the notes fruitier with palate, the on Straightforward fruit. preserved of with white pepper and flowers with hints colour in yellow golden bright, and deep Grand Cru Vorbourg2000. superb,a is wine This Gewurztraminer Irion & to Dopff wine the different consider a dinner, Asian spicy a for complement looking you’re If Asian Connection European pastas, antipasto and pastas, quail basked grilled European antipasto classic to suited best rolling is which finish lengthy and delicious a give to combines red mellow this tannins, firm and berries aged blackcurrant, delicate of full mouth a With fruit. prominent wood-aged short-term and terroir climate cooler from derived flavours full complex yet subtle, Shiraz of medium-body is Shiraz 2004 Martin Henry The wines. complex and commercial to offer fruit of blend interesting an ensure to regions Riverland and Vale McLaren Valley,Barossa the As a wine producer HM Wines source grapes from Berry-ed Treasure with lemonpepper. Blanc AOC 2005 Henri Bourgeois Quincy This is a wine that is fresh and lively, yet round on the palate – a truly truly a – palate the on round yet well-balanced wine with delicate delicate with wine well-balanced citrus white flower aromas. Its Its aromas. flower white citrus fruity and aromatic aspects aromatic and fruity add to its fine and elegant elegant and fine its to add structure. Brilliant with a with Brilliant structure. crisp salad, freshly grilled grilled freshly salad, crisp fish, citrus based sauces; sauces; based citrus fish, it’s something one can can one something it’s enjoy throughout the day. the throughout enjoy information. at +603 2093 1919 for more Cellar Wine The Call CHILL OUT

Post Perfect

Sip on a little piece of history when you visit Post Bar Singapore Changi Airport’s newest terminal, The Fullerton Hotel Singapore Changi Airport’s Terminal Three where the iconic Post Bar of The Fullerton Singapore Hotel Singapore will open a sister outlet on 9 Tel: +65 6533 8388 January 2008. With trademark sleek designer www.fullertonhotel.com furniture, including an underlit honey onyx bar, standing artichoke lamps and a soothing water feature above the bar, the concept and design of this stylish venue extends from the current popular Post Bar located at The Fullerton Hotel, Singapore’s historic landmark in the financial and districts. Situated in Terminal 3’s most premier location, Crossroad, directly in front of the Departure Hall on Level 2, the new Post Bar enjoys the perfect location where travellers can meet and have a signature cocktail before catching their flights, while enjoying views of boutique retail outlets and the newly constructed runway. Open 24 hours, Post Bar’s quality food and beverage may be enjoyed in relaxing comfort round the clock. A range of signature cocktails for which Post Bar is renowned, such as the zesty Mojito, beautifully- presented Caiprioska and full-bodied Caipirinha will be introduced to the world. To add to these beverages, the professional bartending team will also serve a wide variety of classic and modern martinis, aperitifs, spirits, fine wines, champagne and ice-cold draft beer. Original concoctions such as the Fullerton Hairpin and White Cosmopolitan, favourites with many Post Bar regulars, may also be enjoyed at the plush bar.

Bedding Down

The Bed Supperclub in Bangkok is truly The Bed Supperclub something to experience. A restaurant which 26 Sukhumvit Soi 11 Sukhumvit Road, Klongtoey-nua is also a great bar which is also an artist’s Bangkok 10110 space, the live entertainment facet of it has Thailand been designed for guests to experience dance Tel: +66 2 651 3537 Fax: +66 2 651 3538 music in the most thrilling conditions. The Email: [email protected] interior design, DJs, staff and a state-of-the- art integrated sound, lighting and projection system make Bed Supperclub arguably the most sophisticated nightspot in the city. Its bartenders regularly succeed at competitions organized by liquor brands to identify regional talented and creative mixologists. A VJ operates from within the crowd on the upper floor and projects hypnotic visuals on the huge oval window above the DJ located downstairs. Up to date Bed has already lined-up a significant list of critically acclaimed international DJs, namely: Miguel Migs, Kenny Dope, Gilles Peterson, DJ Gregory, The Amalgamation of Soundz, Lenny Fontana, Martin Solveig, DJ Disciple, Blaze, Ian Carrey, Robert Owens, Lisa Loud, Stephane Pompougnac, Audiowhores, Charles Schillings, Copyright, Zero dB, ALexKid leading the growth of the Bangkok club scene. In addition, going beyond just delivering funky house and electro house music DJs, the club brought in some of the most sought after hip-hop, funk and R’N’B turntablists. Their legendary weekly Tuesday hip-hop nights have inspired a new breed of entertainment venues in town. Wednesdays are Models Night. Hosted by a group of models turned PRs, Models Night caters to the most beautiful people in town, making Bed the sexiest spot in Bangkok on Wednesday nights.

hospitality asia 95 PERSONALITIES 96 hospitality asia and projectmanagement, to undertaking everything in their ability to ensure that every guest of the hotel departs happy andcontented from theirstay. guestofthehoteldeparts happy every toensurethat intheirability to undertakingeverything strives to contribute in setting a benchmark in every detail of their responsibilities. This includes every aspect from greeting the guests hosting private banquets or conference events with Le Méridien Kuala Lumpur. He aims to develop a culture where every associate Kuala Lumpur. Manager and then to Assistant Food and Beverage Manager of the Raffleslegendary Hotel, Singapore prior to joining Le Méridien he ambitions, his realise to drive and achievement started his that career in managerial with positions with various and hotels from years, Assistant Manager,two for Restaurant and Room Service diploma Manager, his Bar with proceeded then He years. three he before even forBrunei in apartment service a at Supervisor diploma,Housekeeping his a success gained as working to path his began He 1997. in Management Hotel in Diploma Higher a tobasicMandarin.and Malay Urdu,Hindi,English, from languages of range a speaking Singapore, in experience his of most and has 14 years of experience in the hospitality industry. Although a true born Indian, he gained Lumpur Kuala Méridien Le at Manager Beverage & Food of position the holds Faiz Alam Ansari East, joining the opening opening the joining East, area of food & beverage beverage & food of area moved to Oman, Middle Middle Oman, to moved career as a food & beverage trainee in Melbourne, Sydney Sydney Melbourne, in trainee beverage & food a as career new appointment, Menon will direct all food service within within service food all direct will Menon appointment, new of experience in the Food & Beverage fieldandstartedhisof experienceintheFood&Beverage The Ritz-Carlton Jakarta, Pacific Place, including the daily daily the including Place, Pacific Jakarta, Ritz-Carlton The management experience in food and beverage operations operations beverage and food in experience management throughout these years years these throughout holding many positions positions many holding in Grand Hyatt Muscat.in GrandHyatt and international chain chain international and such as Hyatt and Hilton. He brings with him many years years many him with brings He Hilton. and Hyatt as such He concentrated in the the in concentrated He across Australia, MiddleEastandtheUKwithcompanies team of the restaurant restaurant the of team The Ritz-CarltonJakarta,appoints PacificPlaceproudly He is responsible for creating the wow factor and a lasting impact on guests who patronize the restaurants and bars as well as Alam graduated from Singapore Hotel Association Training & Education Centre (SHATEC) with Raghu MenonasDirectorofFood&Beverage.Raghu With his and Adelaide in the Hilton from 1995 to 1997. He then then He 1997. to 1995 from Hilton the in Adelaide and Executive Chef in creation ofmenusandmenupricing. Executive Chefincreation in many restaurants restaurants many in a pleasant dining experience by collaborating with the the with collaborating by experience dining pleasant a operation of the banquet services. He will also ensure ensure also will He services. banquet the of operation Prior tohisappointment, Menonhadover10yearsof hotels. The Ritz-CarltonJakarta, PacificPlace Director ofFood&Beverage Raghu Menon Indonesia

Raghu Menon

Food & Beverage Manager Food &Beverage Le MéridienKualaLumpur certification fromthecertification AmericanHotelandMotel Association. as as well management, base data and programming systems of Sales Point level Expert Property holds Program, Intervention Server Alberta he where Lodge, Jasper began hiscareer. Fairmont for Manager Banquet as well as Canada Alberta in Edmonton of city capital the in hotel four-diamond sole the Macdonald, Hotel Fairmont of Manager Beverage and Food the as served McGrath appointment, this to Prior results. satisfaction guest and operational consistent deliver to well-equipped is McGrath Operations, Banquet various Audio-Visual, Food Management, and Beverage and assuming ContractedRestaurant Services, Catering, company in the capacities in leadership years solid 17 spending hospitality trade, the in experience extensive his Given old. 36-year the for milestone career a and challenge welcome a is America North outside therecentpropertyre-brand. brand standardsgiven of Fairmont the implementation as as successful the well engagement, colleaguereturn, owner satisfaction, customer in results outstanding Faiz AlamAnsari McGrath was recently certified as an approved Facilitator for the the for Facilitator approved an as certified recently was McGrath assignment first his and City, Lion the in post new McGrath’s Malaysia

Glen McGrath outlet professionals to ensure ensure to professionals outlet direct a team of food and beverage purview, McGrath, a Canadian, will his Under 2008. 21, January effective Manager Beverage and Food of position the to McGrath Glen of to appointment the announce proud is Singapore Fairmont Fairmont Singapore Manager Food andBeverage Glen McGrath

Faiz Alam Ansari PERSONALITIES 97 hospitality asia

James Hewitson James Director of Food & Beverage InterContinental Bangkok and Holiday Inn Bangkok Thailand IHG has appointed James Hewitson as InterContinental Bangkok and Holiday Inn Bangkok’s Director

The hotelier is very much looking forward to personally James Hewitson James of Food & Beverage since January 2008. Hewitson has been extremely busy during the past few weeks getting to know He has Bangkok and acclimatizing to his new surroundings. been working with InterContinental Hotels Group for the past eight years and has gained experiences in the Middle East and most recently in Europe at InterContinental Hotel in Malta where he managed 14 restaurants in a 451-room hotel. as all of Thailand as well welcoming discerning diners in InterContinental Bangkok and Holiday Inn Bangkok’s loyal Priority Privilege 50/30 members to all eight of the hotels’ renowned restaurants and bars. Malaysia Two years later, he moved from a years sales later, role to Two operations and assumed the position Byron Chong Byron Food and BeverageDirector of Four Seasons Hotel Singapore Resorts and Hotels Seasons Four with career his began Chong Byron Kong, Hong of native A moved then He Manager. Sales Banquet was he where Kong Hong Regent The at 1996 in Conference and Catering of Director Assistant Manger, Catering Assistant to ranks the up over moved he 2001, In Services. Conference and Catering of Director then Servicesand Conference and Catering of Director as team pre-opening the headed and China greater to Services Seasons Hotel Shanghai. of Four of Assistant Director of Food and Beverage. In January 2006, Chong traded his sharp city suits and sailed off to the tranquil and picturesque atolls of where Maldives, he was promotedDirectorto FoodBeverageand of Four theSeasons of Resort Maldives Landaaat

MED.@Marché Manager Byron Chong Byron Kumaran Govindarajoo aka Mixon aka Govindarajoo Kumaran Renaissance Kuala Lumpur Hotel of the Year in his rise to his present position. in his rise to his present position. Year of the Kumaran Govindarajoo aka Mixon Govindarajoo Kumaran processes. processes. MED.@Marché. Chong is excited about his move to Singapore and looks forward to bringing the food and beverage activities at Four Seasons Seasons Four at activities beverage and food the bringing to forward looks and Singapore to move his about excited is Chong Giraavaru, which opened in December 2006. Recently, the call of city life beckoned and he has arrived to lead the charge in food food in charge the lead to arrived has he and beckoned life city of call the Recently, 2006. December in opened which Giraavaru, and beverage operations at Four Seasons Hotel Singapore. He is a graduate of the Hotel Management School ‘Les Roches’ in where he worked in the early years of his hotel career. Switzerland, Hotel Singapore to In greater his he heights. new will position, be in charge of the daily operationsOne-Ninety and of the hotel’s he is also responsible for the entire Banquet and Catering operations at the hotel. The Bar. Jiang-Nan Chun restaurants and He sees himself as Food & Kuala Lumpur Hotel in April 2000 as a waiter at the then Tempts Tempts April 2000 as a waiter at the then Kuala Lumpur Hotel in to gain even more in-depth His current aim is to make MED.@Marché a happening place and His current aim is to make MED.@Marché a happening place and Restaurant. Known for his passion for food and service, the young revenue is met, and handling Better known as Mixon, the charismatic young manager of MED.@ Better known as Mixon, He also facilitates training for patrons of MED.@Marché.As manager, Mixon’s job scope involves Mixon has many new cocktail tricks he would like to share with the Mixon has many new cocktail tricks he would like to share with the his team of nine associates at would love to return to France server quickly rose through the ranks and collected accolades such the daily operations of MED.@ Marché Manager hails from Ipoh, Perak and joined the Renaissance asAssociate of the Month, Supervisor of the Quarter and Supervisor Marché, ensuring that the daily ensuring that the daily Marché, knowledge on the wine-making years and given the opportunity years and given the opportunity wine orders for the entire hotel. wine orders for the entire hotel. training provided by Marriott International, Inc. in Hyderabad recently, in Hyderabad recently, Inc. training provided by Marriott International, Beverage Manager in four to five Beverage Manager in four to five a preferred dining venue in Kuala Lumpur. Having attended the Bar Art Art Having attended the Bar a preferred dining venue in Kuala Lumpur. WINE TALK 98 hospitality asia Clockwise from the top left: Pinot Noir grape – one of two noble grapes of France; Winemaker Domaine Thibault Thibault Domaine Winemaker France; of grapes noble two of one – grape Noir Pinot left: top the from Clockwise The Burgundy Wine Liger Belair; La Pousse d’or vineyard inBurgundy Liger Belair;LaPoussed’orvineyard Maze David Bowden David vineyard ownership. vineyard convoluted and diversity regional of because course obstacle an and hunt treasure somewhere a between be can Burgundies fine buying that auction marketisdevotedtoBurgundywines. this period and now, over 20 percent of the premium stratosphere. Prices 100 have increased in percent the into Burgundies finest the of price propelled auction the have collectors American that reports Spectator Wine years three past the Over auction. at wines expensive purchasing through is entry premier Burgundies belongs to an elite club whose the of appreciation such, As obtain. to hard and simply because the finest Burgundies are expensive Pinot Noirs. Very few get this drinkers to appreciate assets are divided equally amongst all children. all amongst equally divided are assets as ownership complicate time Napoleon’s during hundred several introduced laws inheritance Complex with appellations. region complicated and to meant be easy. is fragmented a highly Burgundy never was Burgundy of wines the Understanding Certified andClassified andnose. onthepalate and coffee with age into those with hints of chocolate, truffles of mellow and full characters raspberry are and strawberry Noirs Pinot Young all. of best art the master Burgundy from vignerons but Noir Pinot is character.creamy and nutty more a them give to oak are in matured Chardonnays top The flavours. apple green and quince lemon, exhibit and well-rounded but dry are Chardonnays Burgundian un-oaked basic as World New the of Chardonnays dominated oak- driven, fruit big the Forget Noir. Pinot and Chardonnay are of Burgundy grapes noble two The Grape Varieties Despite Despite the high prices, Wine advises Spectator One of the hardest grapes to grow anywhere anywhere grow to grapes hardest the of One world’s best Chardonnays and and Chardonnays best world’s the produces Bourgogne) (or Burgundy connoisseurs, many hospitality asia ~ February-April Issue 2008 Page 99 C M Y K WINE TALK 100 hospitality asia and, Confrérie des Chevaliers du Tastevin Tastevin du Chevaliers des Confrérie and, Above: Barrels in the cellar of Domaine Domaine of cellar the in Barrels Above: Sopexa Singapore –www.sopexa.comSopexa Singapore Burgundy contact: Bourgogne Conseil Conseil Bourgogne contact: Burgundy For more information onthewinesofFor moreinformation Top left: CortoninBurgundy Chateau Top right: Vines in Taupenot-Merme, Régional –www.cr-bourgogne.fr,Régional – www.tastevin-bourgogne.com Taupenot-Merme, Burgundy Burgundy

the individual wine villages.d’Origine wine Appellation individual the are theredHautesCôtesdeNuits. these of best The grown. are grapes most where above cooler) (hence slopes higher slightly the grown in are which but wines village the to similar the to area an southwest ofDijon). bone, (pronounced Beaune de Côte and province) the to city gateway of the Dijon; northeast area (an Nuits de Côte like – wines is madeoverthesewines. fuss a such why wonder will they continuum, wine Burgundian the along advances drinker novice a as far as is this if and wines uncomplicated be can not thedefinitely best areas. levelEntry Burgundies but region the in anywhere from sourced red or labelled Bourgogne Blanc or Rouge meaning a white of soilinthevineyard. grain every virtually of importance the understand know to is about winemaking. there It’s true that winemakers here vines nuance of little rows every few a appreciate tend now who those that means of ownership people. division This different by owned be also may Burgundy) in domaine (or (called climats) owned by lots of people.vines of Vineyards plots small many in resulted has This One step up on these wines are those from those are wines these on up step One are which wines hautes the are there Then villages blended the to higher step a Advance are province the of wines basic most The arguably the best red wines for the hot tropics. hot the for wines red best are the arguably Burgundies tannic low lighter-styled, the though as out seeking worth are They wines. best difficult due to the high prices commanded by the matter of taste but reaching a conclusion is made minefield, appreciating Burgundies gets down to a Thibault LigerBelair. and Leflaive Olivier Taupenot-Merme, Vogüé, de Georges Comte Jayer, Henri Roumier, G. Mugnier, Jacques-Frédéric Dujac, Romanée-Conti, la de Vergelesses andCorton-Charlemagne. Pernand- Beune,Volnay, Meursault, Montrachet, Puligny- Chassagne-Montrachet,Santenay, as such villages near here located are estates prestigious most region’s The Chagny. to Dijon of the Côte d’Or, that a 50km north-south stretch from is Burgundy in district wine known best The Glittering GoldenWines in which the grapes aregrown.in whichthegrapes wines which are all named after the actual vineyards (grand) and, the ultimate (premier) best the second for Growths) (Great Crus Grand and Growths) (First Crus Premier into divided wines. further are These grown in better soils than those of the are more generic grapes the because here applied is Contrôlée After working your way through the appellation the appellation way through your working After Domaine – include houses finest the of Some PUBLISHER’S PICKS 101

hospitality asia

Belcolade’s Origin’s Range is selected selected is Range Origin’s Belcolade’s single-originfor demand growing The Puratos Malaysia Sdn Bhd +60Tel: 3 2120 6510 Fax: +60 3 6125 1109 The Real Thing Rica, Costa of plantations cocoa the From Ecuador, Papua New Guinea, Peru and Venezuela, Belcolade’s Origin Range will chefspastry chocolatiersand bakers, help alike to capitalize on the rising demand for single-origin chocolate. from the finest, most distinctive cocoa varieties that best customers allowing region, reflect each of profile the flavour associations taste authentic truly create to of comprises range The products. their in four dark and two milk chocolates, with flavour thatclearlydefined offeringa each chocophiles everywhere will love. chocolate reflects how consumers have developed a taste andfor, perceive best Consumers provenance. of foods in quality botanical, region’s a how – ‘terroir’ value geological and climatic forces shape the tasteof foods – and authenticity. Just as taste the prefer and recognize might they something over coffee Rican Costa pure of massproduced,samethe applies their to chocolate. Belcolade presentsopportunity for customersa looking to add real value to their products as single-origin taste. pure distinctive, a offers chocolate It is the chocolate lover’s equivalent of a singlemalt andwhisky,something oneis prepared to pay a premium for. A Different Touch A Different Kahla introduces the first porcelain with world’s a velvety-soft surface design – for a uniquely sensual and fascinating With its experience. special, three-dimensional coating in a shining red, warm orange or elegant black and dark blue, as well as trendy pink and blue, touch! offers additional functional properties like heat

Dudson Ltd 1782 819337 +44 (0) Tel: +44 (0) 1782 813230 Fax: [email protected] E-mail: [email protected] E-mail: The Clear Choice The Clear Dartington with association in glassware of ranges eight launched recently have Dudson Crystal offering a variety of shapes for wine, liqueur and modern water bar andrequirement. By a glass complementing fortheir anyindustry knowledge and design skills with the manufacturing expertise of coordinated professional, performance Dartington,product This to association your offers table. Dudson are excellence of able levels the achieves to which glassware crystalbring quality high marketplace a the expected from today’s dining experience. All ranges offer superior durability to withstand the toughest conditions. Glass shapesdesigned to are be elegant yet functional enhance rims Fine to requirement. suit drinking every wine enjoyment whilst flat finished bases offer maximum stability. The superior clarity of the high-quality crystal glass allows a true condition. and colour wine the of appreciation All glass is dishwasher safe durability and lasting brilliance. for long term www.kahlaporzellan.com Kahla +49 (0) 36424 79283 +49 (0) 36424 79282 Fax: Tel: protection and noise reduction. Also, the patented design meets the demands of a the patented design meets the demands of a Also, protection and noise reduction. it has successfully passed extensive testing and is dishwasher modern household: also for Award-winning, microwave resistant and suitable for use with food. safe, innovative material combinations. PREVIEW 102 hospitality asia Above (fromthetop): World-class judges The equipment booths at theexhibitionThe equipmentboothsat at the at Wine &Spirits Asia Challenge; Winners ofthe Cup; Asia Pastry gets thecrowd’s attention

consultancy services. and financial as such aspect business the and aspect, beverages and food halal the – features two of comprise market,will halal international and local growing the to out reach to aims pavilion,which The FoodAsia2008.at running time second the return will pavilion food Halal the 2006, in showing first its in success tremendous a by Backed challenge. industry this at peers their with compete and gather to oftheBaristaprofessionin andspreadawareness educate Asia. Barista Competition will be invited participate in this competition which seeks to raise the skill standards, Food Pavilion, and the first Asia Barista Competition. Each Asian country planning to compete in the World alongside its exhibition, Challenge (FCC), the FHA Culinary namely the FHA Imperial Challenge, the Halal features exciting several incorporate will roof.FoodAsia2008 one under industries F&B the from buyers trade international of thousands hosting marketplace, (F&B) beverage and food one-stop comprehensive Expo. theSingapore at Food &BeverageShowcase Return ThisYear WithWider Food&HotelAsia PoisedTo The BigBang The FCC is Asia’s most recognised culinary competition, attracting the world’s best in culinary profession a as serves FHA, within held industry beverage and food the to dedicated event an FoodAsia2008, return with a wider food and beverage showcase in its specialised FoodAsia, Bakery&Pastry Bakery&Pastry 200825 April – FoodAsia, 22 from year this to commences show the events,when and Wine&SpiritsAsia specialised its promises in showcase (FHA2008) beverage and food wider Food&HotelAsia2008 a with 2006, return in garnered success the from rawing PREVIEW 103

hospitality asia

Counter clockwise from the top: Diners sample the food prepared in the Diners sample the food prepared in the culinary challenge; The Boncafe booth at the exhibition floor; A stunning chocolate display from the Malaysian participants at theAsian Pastry Cup Bakery&Pastry2008 is dedicated to provide Asia’s professional bakers and pastry chefs an ideal serves to bridge leading spirits an and internationalbeer, exhibition of wine, Wine&SpiritsAsia2008, first the of category Year The of Exhibition the in triumph to competition strong beat recently FHA2006 FHA2008 will run from April 22-25 2008 at Singapore This Expo. business and trade event is the platform for pastry professionals to congregate and exchange ideas on their skills and The profession. artistic the puts which Cup Pastry World acclaimed internationally the from spin-off a is Cup Pastry Asian finest pastry chefs to the test. Asia’s abilities of wine and spirits buyers with prominent The international Wine&SpiritsAsia FHA2008 sellers. Challenge, prestige knowledge, the raise to strives connoisseurs, wine influential by judged be will entries wine where and commercial value of winning wines to the world. Bureau Convention and Exhibition Singapore the by organised (SBEA) Awards Events Business Singapore (STB). Board Tourism (SECB) of the Singapore and biennial the mega biggest trade internationalevent forevent of the its food and hospitality industry, kind in Asia, with more than 80 percent of the exhibitors coming from international markets. FHA2008 specialized events encompass all the significant sectors of the food and hospitalityFoodAsia,Wine&SpiritsAsia, Bakery&Pastry, industryHotelAsia, HospitalityTechnology namely and HospitalityStyleAsia. industry. hospitality and food the of needs sophisticated increasing the for tailored specially is event Each formore information. Please visit www.foodnhotelasia.com HUMOUR

HOSPITALITY Mind Your

David Bowden Manglish

ometimes we hit the jackpot and proper English. Yes, correct, but if this is about sometimes we don’t. These days, it communication, good luck to all those who try to would seem that anyone born in an speak a language that is full of inconsistencies and English-speaking society has already made a pretty tongue-twisters. good start in life. English, for better or worse, Anyone who has travelled through a is the language of commerce and the mode of country where English is not the main means of communication adopted by most travellers. communication will be constantly enlightened by Learning another language is never easy and the attempted use of English words and phrases. the older one gets, the more monumental this task Recently I travelled through Myanmar and came becomes. One interesting phenomenon noted in across a few gems to add to my growing list. my travels is the assumption by some people that My travel notes detailed that the Thai Yai if you speak painfully slowly and several thousand Restaurant in Mandalay will be immortalized for its decibels above the roar of a jumbo jet, people who Manglish rather than its culinary achievements. A don’t converse in the same language as you, will few dishes stood out on the menu. The highlight suddenly understand you. This phenomenon is was ‘chicken parts preserved in the fridge’ which best portrayed by immigration officials scattered actually turned out to be a rather dull, chicken around the world. sausage. Another gem was the ‘cold sandwitch’. Being able to speak a second language is The Battambang Riverside serves some admirable but the art of communicating is a virtue. creditable Thai and Western dishes including such The latter calls upon the best qualities of theatrics, delicacies as – ‘chicken get angry curry’, ‘steal gesticulation and animation, to pass onto other salad’, ‘race horse’, ‘chicken laughing’, fried fog people those thoughts lurking in the dark recesses of with garlic’, ‘fried shrimp tempura ponder’ and, your brain. Or, it can be accompanied by mime and ‘beef cark with poch eggs’. Your guess is as good hand gestures, usually to the great amusement of as mine! the viewing audience. In neighbouring Vietnam there’s another In Malaysia, memorable restaurant. Dalat, in the Vietnamese the term ‘Manglish’ highlands, is a delightful hill resort that should be on has been coined to everyone’s travel itinerary. The Can Do Restaurant explain the concept near the centre of the town is one of the better of mangled-English that reasons for visiting. has resulted from people Here foodies can savour the delights of – ‘half- trying to communicate done beef sprayed with lemon juice’, ‘fibrously torn in a language that is chicken’, ‘spareribs in sticky swed’, ‘eel stir fried often unfamiliar to to the point’, ‘eel in chicken’s mental fat rolls’ and, them. I have great ‘carced fish sautéed with cauliflower’. The short admiration for these answer is, I didn’t try any of these and settled for efforts and find a respectable pho, so sadly I cannot comment on Manglish to be very the culinary merits of these dishes. effective. Naturally, Sometimes just being there is as entertaining the purist in the and stimulating as the dining experience. If you English faculties of ever dine in the above three establishments, please our universities will don’t spoil my fun and offer any editorial assistance disagree and argue on the Manglish. that people should use

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