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Food is no longer simple sustenance, it is a lifestyle choice. Where to eat, how it is presented and whom by, all become factors when choosing the perfect place to dine. From whom the best chefs are, and where they’re presenting their masterpieces, right down to what to order and what to expect from the ever-evolving F&B trends in dynamic Asia, our F&E section has it all sewn up. Products for living la vida loco, must have purchases for the wine aficionado, and new wines to try on a night out on the town are also in the section. Take a bite and be inspired!

Page 37 FROM THE WOK 38 hospitality asia Food industry giantsUnilverFood Food industry ‘Inspiration Every Day’asweaim ‘Inspiration Every launch, heldatBerjayaUniversity has ideas, wehavetips, wehave to inspirecustomersthroughour of eatingpatternsandtrends, as to anaudiencemadeoutofF&B decision makersandthemedia. consistent dishes, andenhance such asKnorr, LiptonandCarte Service Brands.Service Already trusted ensure repeatvisits, offertasty, Food SolutionsMalaysia, Jason branding exerciserecently, and Your ’philosophywhich owners andoperators, industry well asinsightintowhatdiners UFS alsopresentedtheir World Menu Report which is a survey Menu Reportwhichisasurvey UFS’ believes, Chansaid, “UFS chefs andnutritionistsworking direction andnewpropositions passion forfood, Malaysiaand for well-knownkitchenstaples are nowdemandingfromtheir D’or, UFSisnowpromulgating with us. We promisetodeliver the industry, withtheirallnew food preparationsources. The Managing DirectorofUnilever reaffirmed itscommitmentto Chan, sharingthecompany’s operational efficiencyoftheir Solutions (UFS)underwenta Taking ItTo Another its ‘YourGuests, YourMenu, improve guestssatisfaction, introduction ofitsnewlogo, food operatorswhoseekto College ofHospitality, saw are collective services for are collectiveservices In conjunctionwiththe In sharinghisshared Service Brands.”Service . Level experience wasachieved. more importantly, theirobjectivetoexposethestudentsaninspirationalmentorshipandteamwork evening endedonasuccessfullynote, withtheorganizersrealizingnotonlytheirfund-raisinggoalbut magnificent creationsofMichelin Star ChefNicolasIsnard. was localcelebritycoupleXandriaOoi and Yuri Wong whowitnesstogetherwiththemedia andGingerbreadMille-feuillepairedwithGrappaLimoncino. ownRaspberry his very Also inattendance -lemon brothpairedwithChambordCosmopolitan. Fordessert, ChefIsnardtreatedthegueststo and GarlicConfitpairedwith AppleMartiniorLow-temperature cooked SeabasswithHummousand rich andcreamyonionsoup. The maincoursewasachoice ofLoinLambwithEggplantCannelloni team astheypreparethemaincourse Mandarin Oriental’s ExecutiveChefcloselyguideshis the kitchen Michelin StarChefNicolasIsnardworkinghismagicin the professionalguidancefromfivementors. The praised thedishespreparedbyyoungchefswith partners andthemediawhothoroughlyenjoyed the dinnerwere100guestscomprisingofsponsors, chefs onthepre-selectedingredients. Presentat of studentswhoworkedcloselywiththeirmentor Asian cuisinethemewaswhippedupbythefiveteams and HiltonKualaLumpur. Lumpur, includingMandarinOriental, The Ritz-Carlton executive chefsfromselected5-starhotelsinKuala schoolsinMalaysiawerefive from variousculinary Youth ChefClubofMalaysia. Mentoringthe27students students, aswelltoraisefundskickstartthe teamwork andmentorshipbetweenmentorchefs (CAM) andthe Young ChefsClubtopromotetheartof Event wasorganizedbyChefs Association Malaysia University LakesideCampus, theUnrenholt Young Held atthe Thyme and Tarragon restaurantof Taylors Young ChefsAtWork cream whichperfectlymeltedintothebroth, creating onionice- The soupwaspouredoverasavoury-tasting Chef Isnard’s twisttothetraditionalFrenchonionsoup. Gland. The nextdishwasSoupe A L’oignon, whichwas Frankie P Anthony’s ownconcoction–theMonkey Fruits, pairedwith7atenine’s residentmixologist, starter –ScallopsCarpacciowithQuinoaandCitrus in bySouthernRockSeafood. freshly shuckedplumpjuicyIrishoystersspeciallyflown of 7atenine’s ‘An Oyster Affair’ wheretheysavoured patrons. The mediawasalsopamperedtoapreview created four-course dinnerpairedwithcocktailsfor media andtheseconddaytopresenthisdivinely extravaganzatothe day todemonstratehisculinary exclusive visitto7atenineonlyfortwodays;thefirst floor. HailingfromBurgundy, ChefIsnardmadean Spoons –7atenine’s newandenhancedmezzanine magic inanintimatecocktailpairingdinneratSeven Chef NicolasIsnardwasbroughtintowhipupfusion As partof7atenine’s IndulgenceSeries, MichelinStar 7atenine IndulgenceSeries An impressive5-coursedinnerwithaSoutheast The four-course dinnerbeganwitharefreshing EAST N’ WEST 39 hospitality asia

He is currently the Culinary Executive Chef Singapore Royal Plaza on Scotts, Abraham is a veteran in his field Chef and has accumulated vast experience He is overall in culinary competitions. champion and gold medalist of the Challenge Team renowned Gourmet Asia 2010 in the recent Food & Hotel FHA Dedicated to quality, (FHA). 2010 Culinary Challenge is every dream to showcase their chef’s passion and talent through a series of competitions where only the best He is also a medal recipient emerge. Excellence Service at Singapore’s recognizes individuals which Awards who have delivered outstanding service. Executive Chef overseeing all the kitchens in Royal Plaza on Scotts, which includes the award-winning also selected Carousel, restaurant, as Best Restaurant by SPH Awards Choice AsiaOne People’s 2010 and 2009 and Best Buffet Restaurant by The Straits Times. is known for his passion Tam Chef for sharing his culinary skills and knowledge on various local television He programmes and publications. has immersed himself in this field with stints at various esteemed hotels since 1988. Abraham Tan Chef de David Pooley With a desire to travel and live abroad, live abroad, With a desire to travel and An Argentinean by birth, Mauro Gomez has Mauro Gomez has Argentinean by birth, An was 12 years old. been in kitchens since he Argentinean His family owned a traditional Gomez’s Argentina. / Italian restaurant in and kitchens has passion for food, been with him ever since. in USA Florida, Beach, Miami to moved he Diplomat Westin The He later joined 1999. was he where 2004 in Spa & Resort responsible for the daily operation of the banquet kitchens servicing 245,000 square Gomez’s In 2007, feet of meeting space. Copley Westin The travels took him to Mauro Gomez Executive Chef Spa W Maldives Retreat & Shangri-La’s Rasa Sayang Resort and Spa, Penang Penang Rasa Sayang Resort and Spa, Shangri-La’s Backed by a lifetime of culinary experience, Gomez looks forward to revitalizing the menus Gomez looks forward to revitalizing the menus Backed by a lifetime of culinary experience, Prior to that, Chef Pooley was attached Chef Pooley was attached Prior to that, Square in Boston where his Clam Chowder was voted the best in Boston. In 2007, he worked he worked In 2007, voted the best in Boston. Square in Boston where his Clam Chowder was W Hotel – featuring a largest – the world’s Atlanta Midtown W with the opening team of the Market. Jean-George restaurant, one of the worlds’ most W Maldives Retreat & Spa, and dining experiences of the guests at visiting farmers’ markets he enjoys snowboarding, On a lighter note, dreamt of destinations. very own music CD compiled Worldwide’s W Hotels and is currently listening to Symmetry Live, global music director. the chain’s by Michaelangelo L’Acqua Shangri-La’s Rasa Sayang Resort and Spa, Penang, has appointed David Pooley as Chef Pooley as Chef has appointed David Penang, Rasa Sayang Resort and Spa, Shangri-La’s Australian chef has over ten years of culinary experience The de Cuisine at Feringgi Grill. family, Shangri-La the joining to prior and Australia, Melbourne, and Sydney in predominantly these At in Sydney. Claude’s and Quay restaurants award-winning the at Chef Sous was he Australia’s Chef Pooley honed his culinary skills and learned from top-ranked establishments, Peter celebrity chef, best such as Quay’s Malaysian-born Chef Gilmore and Claude’s Chui Lee Luk. Astral Restaurant at Star City Casino, to the Sydney during its re- the Hilton Hotel, and Monteque launch and grand opening, Chef Pooley restaurant in Melbourne. started his culinary as an career at age 15 Pacific International apprentice at Sydney’s Hotel followed by further training in several New South of state dining outlets within the General Manager Desmond Hatton, Wales. Rasa Sayang Resort and of Shangri-La’s Penang is delighted to welcome Spa, Chef Pooley on board as his experience in modern fine dining will allow him to enhance classic favourites at Feringgi Grill as well as to bring in new clientele with his culinary know-how and eye for detail. STAR CHEF 40 hospitality asia Above (fromthetop): Chef Alias BinSaad; Top right: Chickentandoori Hong Kongstylepomfret

The fleshismoist, andthe flavourofthe because itissosimple, but soimpressive. Organization iseverything. Ilikethisdish on time, out. orelsetheflesh willdry Hong Kongstylepomfretneedtobe served the biggestfactor. Disheslikethesteamed With Chinesemenus, preparationtimeis possible, andwiththemostauthentictaste. isofthebestquality weserved everything menus. However, Iwantedtoensure that much leewayyoucanhavewithweddingset of highquality. Heshared, “There isonlyso was to ensure banquet menus were equally business-class hotel in the area, Alias’ brief same excellentparasthenewfunctionarea. Armada PetalingJaya, Malaysiawasatthe at thenewlyrefurbishedthirdfloorofHotel the challengeofensuringbanquetofferings under histrimbelt, Alias wasrecentlygiven publics. experience With 15yearsofculinary shy aboutsharinghisexpectationswith what he wants to do with food and he is not best publicspeaker, buthecertainlyknows angular Kedahanconfessestonotbeingthe local MalaysianSousChef. The lanky, Alias BinSaadisnotyourrun-of-the-mill Expectations Challenging With thepropertybeingquitebest individual.” menu or something completely original and for functions of any kind. Be it with a set is completelyconceivableforus to cater 5-star set up, with much needed space, it the new kitchen which is designed like a of their marriage, or their event. Now with I ammakingacontributiontothesuccess less.” before decidingwhethertousemoreor the quality, age, andpungencyofthespice to taste the raw products first to ascertain amount ofanise, butagoodchefwillknow spice-oriented.very A recipe may ask for X and said, “Both IndianandMalayfoodare and briyanitastesoauthentic!” Hegrinned make thetandoorichicken, muttonmarsala as thechef! They askedhowImanagedto were takenabackwhenIwasintroduced of theguestswhocameforfoodtasting Malay butIamgladtotellyouthatsome of hisIndianweddingmenus. “I maybe scratch frombroilerchickens.” sauce comesfromstockthatwemake “When Icookforafunction, Ifeelasif Alias is most pleased with thesuccess STAR CHEF 41 hospitality asia

Top row (from the left): Wagyu beef cheek; Parma rock beef cheek; Parma rock Wagyu row (from the left): Top melon; Chef Domenico Piras Tiramisu Above: Another specialty is the Eggplant Another specialty is the Eggplant which is released when it’s cooked – giving cooked – giving which is released when it’s is “Butter a consistent creamy texture. So is the stock that brings important as well. all about the It’s out the flavour in a risotto. he explains. right amount of moisture,” Parmigiana he learned from his mentor and Parmigiana he learned from his mentor and all time culinarythe of one Italy, in greats This parmigiana resembles Mauro Ernesto. a vegetarian lasagne because of its , Piras tomato puree and eggplant layering. beef cheek that Wagyu also makes a good The thick brown literally melts in your mouth. for this beef is separately cooked for three hours; with chicken stock and red wine marinated fish cod His aromatics. main its as then tossed with lightly in , roasted pine nuts is one dish that will never Each layer of the cod glides disappointment. as the natural rich oil from the off gently, fish seeps out to produce a wholesome tiramisu is the best choice of Pontini’s taste. to conclude a traditional Italian Not only is the portion generous like this. but it is decadent as and made for sharing, how a traditional tiramisu should be; a fluffy creamy top balanced with a semi-sweet spongy coffee base. The Heart The Cuisine From From Cuisine Risotto lovers will be thrilled to know Risotto lovers will be thrilled to know Like a true Italian chef, Domenico Piras knew Domenico Piras knew Like a true Italian chef, from the very beginning that his calling was whipping up Italian to be in the kitchen, delights to please palates all around the His culinary certainly flair is most world. and the seen in his passion for cooking, skills honed from his various stints across now Piras, Singapore and Malaysia. Italy, is poised to showcase head chef of Pontini, signature fine Italian food for those who want to experience Italia at Grand Copthorne Singapore. Hotel, Watefront that Chef Piras makes his in a his mushroom However, variety of flavours. and beetroot risotto make the top of the for a Weible “I worked with Chef Otto list. he tried my risotto During that time, year. and told me that it was the best he has ever for That was a really big compliment tasted. coming from a well-known chef like me, Italy. Sardinia, from chef the muses Otto,” the mushroom risotto with enough, True foie gras was one of the best we have ever the secret to a good According to Piras, had. risotto lies in the quality of the used. Arborio rice is used because of its short- grain size and high natural starch content CHEF TALK 42 hospitality asia A Side OfIrreverence eating and observing bothhisnewclienteleand eating andobserving the craggyfacedchefspenthisfirstmonthsitting, coming in all guns blazing, intent on fault-finding, El Ali asitsExecutiveChef. However, ratherthan 5-star recentlynamedJordanian Ammar Ibrahem be complicatedinorderto enjoyed. hard to dispel notions that food needs to One foreignExecutive Chefisworking staffed byMalaysians, thelocal Hitherto completely captainedand note forOne World Hotel, Malaysia. has beenamilestoneeventofsome experience ofawholelambbeinggrilled.” pickles intheMediterraneansection, andthe treat onthebuffetoften, suchasimportedgarlic But sayingthatIalsomakesurethereisanew something neweachtimeadinercomestoeat. relationship. Rapport is as important as presenting is nownotjustaboutthefood. Itisaboutcontact, crowd, IhavetokeepupmyPR. Retainingdiners something differenteachtime. “In ordertokeepa more in2001. again inthe1987financialcrisis;returningonce O-Levels, to return to Malaysia, and then leave returned toJordanwhere Ammar completedhis Airlines andwhenhecompletedhispost, he late fatherwasanaircraftengineerwithMalaysian 1986 asastudentoftheIslamicUniversity. His of Malaysians, in since he came to the country Ammar laughs. with customerswhoaskthemwhatthedishis,” buffet counterssothattheyareforcedtointeract help themdothatIhavetakenoffthetagsat They need to have confidence in theirfood and to brave whenitcomestotalkingtheclients. My souschefsaregoodcooksbuttheynot them, butIalsoneedtoinstilconfidenceinthem. relax. Above all, Iwanttobe a good colleagueto Langkawi) toknowwhenpushand Grand MillenniumHotelandRebakIslandResort, teamsofShangri-LaHotelgroup,the culinary in Malaysialongenough(Ammarhasheaded but sometimestheyneedalittlepush. I’veworked reflects, “Staffherearewillingtolistenandlearn, of localdiners. would not pushexperimentationtoo far,” hesays to RM300butthey’rewillingpay. However, I specialty restaurantcansometimescostRM200 andarewillingtopayforit.everything Diningina has educatedthemandnowtheywanttotry Food Channel and other food programmes. It than theywere15yearsagothanksto Asian notebook. Hisverdict? team, andtakingdownnotesinhistrusty555 the menandwomenwhomakeuphisculinary He observes thatMalaysiansarefickle,He observes wanting The chefisquitewell-versedinthefoibles As faraskitchenstaffareconcerned, he “Malaysians arenow better informed AROUND TOWN 43 hospitality asia

Sponsored by Tourism Sponsored by Tourism the Now in its fifth year, Hardly A Trifle Hardly A Food Malaysia’s Tourism Wan, Chef Datuk Ambassador, Truffle will be at the Mundaring Western Festival 2011 in 30 and Australia on the weekend with 31 July to excite visitors Malaysian the unique flavours of cuisine. The Malaysia, Malaysian Experience venue with seating for 100 people will feature presenting two free Wan Chef demonstrations of truffle-themed Malaysian dishes each day Colourful with audience tasting. traditional dancing and other cultural activities will be part of Chef the vibrant Malaysian stand. ‘The Best of new book, Wan’s Australian will have its Wan’ Chef Visitors launch at the Festival. can purchase a copy and have it signed. annual Festival attracts over national and 21,000 local, international visitors over the There will be more weekend. including than 30 chefs in action, doyenne of food Australia’s highly Stephanie Alexander, awarded chef and acclaimed Melbourne restaurateur Philippe Alain Fabregues, and Mouchel, The Loose Box and owner of Truffle creator of the Mundaring Visitors can meet Festival . Eat Best West them at the Buy Thought Food for Cooking Zone, Truffle panels, daily Long Table The Masterclass, Truffle , Hub cooking demonstrations, Watershed Licensed Food Piazza, Café and other venues. International seafood importer/supplier importer/supplier International seafood This July Villa Danieli invites you to enjoy a Villa Danieli invites you to enjoy a This July At an attractive price of RM55.00++ per Bubbles And Pearls Oyster Day World 7atenine made the most of Oyster first when it presented the country’s ‘A Champagne & Oyster Soiree’, Dubbed Festival. the event was one of genteel gluttony as invited guests downed glasses of bubbly with a free flow cap off the gastronomy, To of marvellous mollusks. show, fashion pearl-centric a also was there live jazz and truly fun oyster celebrity appearances, an exclusively- with presented Guests were trivia. with in keeping crafted mother of pearl door gift, A lucky winner also walked off with an the theme. exclusive RM6,000 pearl necklace compliments of Edward Kong. South Sea Pearl’s Southern Rock Seafood sent representatives to seed guests with interesting oyster facts and farming, oyster from gamut the running fancies, the marketing of these popular buffet items and their preparation. Is Served Villa Danieli is a cozy trattoria-style Italian 5 of the Sheraton on level housed restaurant The hotel believes Imperial Kuala Lumpur Hotel. in serving true Italian cuisine that stimulates appetites and leaves one comforted with this authentic rendition of the best of Italy. well balanced menu which offers an exceptional of palatable flavours that have been created burst Look forward buds. specifically to tempt your taste to freshly imported products and herbs as Italian Simone La Gamba chooses only the best for Chef, each of his skilfully prepared dishes. the first menu includes a light and person, refreshing smoked chicken with potato arugula and dressing to open fondant, feast on spinach and Thereafter, up your appetite. mascarpone risotto with crisp parmesan cheese. end your meal with homemade Gelato Ice Lastly, cream. Villa Danieli is a cozy trattoria-style Italian restaurant Villa Danieli is a cozy trattoria-style The bountiful buffet spread at Latest Recipe The bountiful buffet spread at Latest Recipe Break Fast In Style For a heart-warming buka puasa (breaking invite family and friends for dinner at of fast), In Latest Recipe. Le Meridien Kuala Lumpur’s Chinese and Western, addition to Japanese, delight in the Chef’s Indian live cooking counters, braised spiced specials such as seafood hot pot, fried stir wok fried chili Flower Crab, beef , traditional delectable belacan prawn and clams, chocolate hazelnut pudding, sweet , Indonesian layer cake and more. Consistent keep patrons coming back yearly. a cuisine quality and decorations resembling bustling night bazaar allows one to enjoy hearty in traditional Malay delights and International fare true muhibbah spirit. Repast to warm the heart at Latest Recipe A Champagne & Oyster Soiree AROUND TOWN 44 the seminar, attendeesadjourned hospitality asia The AustralianTradeCommission with importersanddistributorsof topics suchasthedifferenttypes delightful cheesetastingsession Australian cheese. At theendof where attendeeswereprivileged by dairy andcheeseexpert,by dairy Neil serve them,serve cheesepairingwith insightful touched onsomevery of , howtopresentand pre-eminent cheeseconsultant Willman. With over27yearsof the seminarprogrammewasa half-day seminaron Australian they hadtotheopportunity cheese whichwasconducted experience incheese-making food andwine, andwhatsets and grader, andanauthorfor to anetworkingdinnerwhere many trainingmanualsinthe known aroundtheworldasa Australian cheeseapartfrom meet andgreetNeil Willman, while buildingtheirnetworks the restofworld. Partof During theseminar, Willman Australian cheeseindustry. and education, Willman is (Austrade) recentlyhelda to sampleavastrangeof Australian Cheese Cheese-maker Neil Willman Cheese-maker Australian cheese. Please

some friends, Seb’s Bistroistheplace tobe. you arelookingforaplacetochill and relaxwith while you know your kids are well taken care of. If accompanied withgoodcomfortfood anddrinks themed-nights. Nothingbeats thecozyambiance, can lookoutforscreeningofsports channelsand corporate andcharityevents. Occasionally, you Seb’s Bistroisanidealvenueforwedding, a kid’s menuwherethedishesallarehandmade. dining till late. Seb’s has also specially designed menu, andallday thebistroserves experience foreveryone. Introducing hisFrench his customersandcreatingapleasurabledining today, stillbelievesinthepersonaltouchwith Sebastien’s andPicotin. SebastienReullier, until the humblemanwhohadsuccessfulventuresin while thekidsplay-in, Seb’s Bistrocomesfrom in Singapore. A placewhereparentscandine-in, – makingitthemostfamilyorientedhangoutspot combining thebestofbothworlds-foodandplay Playhouse wasopenedin2010withtheideaof Nestled inRochesterPark, Seb’s Bistro& The Come OutTo Play Seb’s Bistrocaterstovariouskindsofeventsettings The award-winningCarouselrestaurantatRoyalPlazaonScotts hotel associatesintoCarouselseamlessly. requests ofguestsand recommendations from to reinventdiningexperience, byintegrating teamledbyChef culinary Abraham, continues what they would like to have. The award-winning the guestswithfirst dayof opening was toserve the people. The formulaforsuccessfromthe up ofmanyminutedetailsthatarecontributed by behind Carousel, abuffetrestaurantthatismade The People’s Choice Award validatestheconcept brands andproductsinSingaporetheregion. awards isapublicacknowledgmentofthebest Holdings’ leadingnewsandlifestylewebsite, the list. Organizedby AsiaOne, SingaporePress Awards 2010, toppingtheBestBuffetRestaurant consecutive win at SPH AsiaOne People’s Choice Carousel isproudtoannounceitssecond Carousel Wins Again Mia, Opus, SpassoandZanotti. Giusto, LaBottegadiLuca, LaGrappa, Mamma gastronomic culture. Among the14finalistswere which maintainandpromoteauthentic Italian Italian Restaurantsabroad, andcertifytheones of tourism. The goal oftheprojectistoevaluate ISNART, theItalianorganizationforpromotion the Association ofItalianChambers Abroad, and of CommerceincollaborationwithUnioncamere, is aninitiativerealizedbythe Thai ItalianChamber exceptional dishesforguests. Ospitalita’Italiana chefs weregiventheopportunitytocooksome of genuine Italian restaurant. All 14 of these Italian restaurants in Thailand bestowedthecertification connoisseurs towitness14premiumItalian extended theinvitationtofoodloversand Bangkok. The Thai-Italian ChamberofCommerce recently heldatSwissotelNaiLertParkHotel, awarded attheOspitalita’Italianaceremony The bestItalianrestaurantsin Thailand were Thai-Italian ChamberofCommerce AROUND TOWN 45 hospitality asia

Bookings can be made online or directly made online or directly Bookings can be visit the information, For more at the villa. or call website www.samadhiretreats.com +60 3 2143 2300 for inquiries. The in-villa Clockwise from the top left: The rooftop lounge and bar; pluge pool; Villa Samadhi The facade of At Villa Samadhi, there are several room room several are there Samadhi, Villa At built eco-consciously as the owners firmly do not firmly do not as the owners built eco-consciously of Samadhi The meaning support deforestation. As put Sanskrit. derived from of mind” ‘State is “The philosophy ties in to our Asaro, plainly by not just about the which is really Tioman; resort in but a state of mind.” place, Some built with kitchens so types to choose from. in. come to chef private own your have can you our KL, in restaurants many so have “Because we a chef from any of our guests can actually book Asaro them in their villas,” restaurants to cook for come with private gardens Other rooms discloses. a in being of essence the so pools, plunge and In villa exists albeit the location is within the city. of 21 Villa Samadhi will consist its full completion, villas. eaturing a night of mingling, sipping sipping night of mingling, eaturing a and savouring canapés, on cocktails Neo Villa Samadhi at of the launch an evening to was truly Exotic Villa In The City Villa Exotic remember. In true exotic style, guests were guests were true exotic style, In remember. Apsara dancers for Tamarind’s welcomed by thereafter they previewed the opening gambit, prepared by top chefs some delicious canapés Villa Samadhi, five stations: Asia in from across Malabar House and Lan, Bo Amuz Gourmet, In celebration of the launch of Tamarind. Neo chefs from other Relais & top Villa Samadhi, a was it So cook. to in flew properties Chateaux had Bo Lan (one of the We culinary extravaganza. which is a very famous restaurants represented), restaurant from Bangkok,” ancient As owners of Samadhi Asaro. shares Maple Asaro Maple and her husband Federico Retreats, took the opportunity to promote Relais & Chateaux – a prestigious hotel and restaurant association their first award- in France – which Japamala, Villa is already a part of. Tioman winning resort in the Also gracing Samadhi is the latest addition. Asia, event was Director of Relais & Chateaux who gave a welcome address Stephane Junca, together with the owners. “Asian cuisine was one of the main emphasis chefs top three had we why that’s night, the of Our group brought in to showcase culinary magic. is largely recognized for our restaurants and the Asian that we serve. special authentic food element into Asian that incorporated So we the celebration because it goes hand-in-hand we decided to Villa Samadhi, In with our villas. open our -mandi outlet – which serves Asaro. explains Asian cuisine,” undefined modern to table, dinner your “From tagline the on Based poised Villa Samadhi is an overnight sensation” “The to offer guests an all-inclusive experience. villa and our restaurants create combination of the All our guests have Villa Samadhi experience. the a driver at their disposal; they are invited to dine at our restaurants and from there be whisked away she describes. into a tropical retreat,” Asian Villa Samadhi is rustic The overall theme of Malaysian in so many ways. “It’s contemporary. Chinese and elements tribal Malay find You’ll use a lot of bamboo and We pieces as well. most of the furniture and fittings are handmade And we use only salvaged- – including the doors. is property, like its sister Villa Samadhi, timber.” ADVERTORIAL 46 hospitality asia Luxury Within Reach Kadeka.com.sg. chiller. Formoreinformationcheckoutwww. the introduction of a3-zonesand2-zoneswine in winestorage, evidentlyshowninitsrangewith The brand has showcased its profound knowledge 30-bottle winechillerundertheKadekabrand. Pte Ltdwasthefirsttointroduceanaffordable and lock. Fahrenheit reading, autodefrost, antivibration humidity box, woodenshelves, Celsiusand steel door frame and handle, charcoal filter, filter. anti-UV tintedglassdoor, humidityboxandodour the bottom. to haveallredsinthetopcabinetandwhite white inbothcabinets, oryoucanalsoarrange which convenientlyallowyoutostoreallredsor up to165bottles. Ithastwoseparatecabinets designtouchandcanstore with acontemporary air circulatedremainsclean. with humiditytrayandodourfiltertoensurethe to blockharmfulultra-violetrays. Itisequipped comes with a 3-layered anti-UVtintedglassdoor temperature.at their ideal serving This model ofstoringwines allow youtoindulgeintheluxury 143T comeswiththreetemperaturezonesthat KA-143T winechiller. completes thestylishnessoflatestKadeka and whitelightfoundintheinteriorofchiller, design. The blueLEDlightonthecontrolpanel touch, KA-143Tcomesinaclassyblackexterior afford todowithout. from, wine lovers simply cannot this is one luxury and capacitiesfrom39to168bottleschoose Together with3-layeredanti-UVglassdoordesign storage optionsofuptothreetemperaturezones. do justthatwithadvanced features that provide The impeccableKADEKArangeofwinechillers Established in1998, CapitalMarketing(S) Other innovativefeaturesincludesstainless Kadeka KA165Talsocomeswitha3-layered The newKadekaKA-165Twinechillercomes With storagecapacityof143bottles, KA- Aesthetically designed with a contemporary aromas, flavours and character. to developandexpresstheir optimal temperaturesinorder tobestoredat ines deserve hospitality asia ~ June-August 2011 Page 47 C M Y K TOP

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Sarong Bali Sarong Bali is a one-stop destination for discerning gourmands to sink their teeth into some explosive culinary creations by owner and chef, Will Meyrick who gathers most of his inspirations from street food he has savoured across Southeast Asia. Sarong is Bali’s most sought after Asian cuisine fine dining establishment, so on most days bookings are encouraged because the 120-seater venue may be packed to the brim. The menu boasts a comprehensive selection of Southeast Asian cuisine Right: The classy interiors of Sarong – Indian, Thai, Chinese and Indonesian – to name a Above: Twice cooked octopus with green mango hot and sour salad few. We started our meal with the seared scallops which was garnished with sweet crispy duck, Thai , young coconut, and green nam jim. While scallops are usually best cooked with minimal seasoning, the tangy combination of this worked well to tease our appetites for the next dish. Next, we had the popular Chinese dumpling with shrimp and pork filling wrapped in wheat dough and steamed to perfection. Like the dumplings you’ll find in Hong Kong or Chinatown, these steamed disperse a sensational aroma that is well paired with chilli . For the main, we tried the lamb shank cooked twice in western Sumatran served with dabu-dabu. The dish had an Indian flavour to it, which can be credited to the Sumatran spices used. We also tried the -grilled barramundi fillet marinated in chilli, kencur, lime leaf and accompanied with the well-loved sambal matah: an Indonesian Sarong Bali Jl. Petitenget No. 19x spicy used in many local dishes. If you like a heavier meal, try their or cheese Kerobokan, Bali to pair with your spicy gravy dishes. Remember to leave some room for the last course as Sarong Tel: +62 361 737809 has a tempting selection of Asian .

The Asian Cuisine Excursion

Oasis Restaurant The history of Oasis Restaurant dates back to 1928 during the Raffles period. Early in 1970 it became the OASIS Restaurant, and quickly gained its reputation as one of ’s finest restaurant for both traditional Indonesian and continental cuisine. Great teakwood beams span the ceilings of the rooms, while the floors gleam in white and black tiles. The strong colours are softened by incandescent wall lamps and sparkles from the magnificent crystal chandelier. Apart from bringing you into a bygone era, the cuisine in Oasis takes you on an unforgettable culinary journey. Right: Garden terrace at Oasis Most popular at Oasis is the Rijsttafel – Dutch word for rice table - which is an elaborate meal Above: Oasis offers the widest range of a adapted by the Dutch from the Indonesian . This feast is uniquely served by a gliding la table flambé in Indonesia procession of waitresses in neat Kebaya and batik sarongs, each holding one dish for guests to select from. Rijsttafel features Indonesian dishes from mild to strongly spiced and it usually includes a soup or , fluffy crabmeat , fish fillet in spicy sauce, lamb stew cooked in coconut milk, grilled chicken with chilli and garlic, beef and lamb sate, stir-fried baby corn and lastly, a local dessert. If you crave something more western, the Oasis serves a tasteful selection of premium and seafood Oasis Restaurant, Jakarta Jalan Raden Saleh 47 dishes like the scrumptious Lobster Thermidor. After a hearty meal, get your dose of caffeine from the Jakarta Pusat 10330 Oasis Coffee Trolley which offers a range of java, sanka and cappuccino coffees, or opt for something Tel: +62 213 150646 stronger like traditional Irish coffee, cafe Brazil, cafe d’amour, cafe royal and the famous cafe Oasis.

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Tawandang Microbrewery Tawandang Microbrewery opens its second outlet in Singapore at Suntec City, following the success of its first outlet at Dempsey Hill. Tawandang was first established in Thailand before hitting the shores of Singapore to be voted the Best Thai German bar and restaurant in the world by Time Magazine. Today, the establishment has recorded a total of 180,000 birthday parties and private celebrations hosted in the Thailand and Singapore outlets combined. It has become a one-stop venue for beer lovers to quaff some very special house brew and for gourmands craving spicy authentic Thai food. Though many are still unaware of this pairing, spicy food and a mug of icy cold beer are a Left: House-brewed Weizen, Dunkel and match made in heaven, and this you will surely experience at Tawandang. Choose your favourite brew Lager to accompany a spicy tom yum soup Above: Tawandang’s best selling pork or try all three signature beers - Lager, Weizen and Dunkel. The Lager contains five percent alcohol and knuckles is the best selling beer, appreciated for its mild flavour and pleasant aroma of hops. The Weizen boasts a foamy texture with fruity notes derived from malted barley and fruit, whereas the Dunkel has a deep reddish brown colour that leaves a sweet tantalizing scent of roasted malt. Food wise, Tawandang is most popular for its Deep-fried Pork Knuckle which has reportedly sold over a million plates in both Thailand and Singapore. Resembling the crispy outside and tender inside texture of a , the pork knuckles are served with an über delicious homemade garlic chilli sauce. Of Tawandang Microbrewery, course, one must not leave out the classic tom yum soup because no one does it better than the Thais Suntec Singapore 1 Raffles Boulevard, themselves. We also recommend the steamed seabass with spicy and sweet sauce and the stir-fried Suntec Convention Hall morning glory with garlic. Desserts come in a sweet variety of mango rice and homemade red ruby, to Unit 01-01A/B, Singapore 039593 name a few. Tel: +65 6243 2291

When it comes to unforgettable flavours and creative twists, look no further than glorious Asian cuisine. Hospitality Asia ventured across Southeast Asia to discover the various interpretations of Asian cuisine and here we present our best finds from Bali, Jakarta, Kuala Lumpur and Singapore.

My Elephant My Elephant is a quaint Thai restaurant tucked away in the residential area of Happy Mansion in Petaling Jaya. The hidden location of the restaurant is reflective of the “hidden gem” qualities of its cuisine. Many who taste My Elephant’s food will realize that they have discovered Kuala Lumpur’s best and most authentic Thai restaurant, whilst the chic and contemporary atmosphere is the cherry on the cake. With almost everything on the menu tasting delicious, patrons will have to return several rounds to complete savouring the entire menu of truly decadent Thai specialties. The Left: Red shrimp motto at My Elephant is “serving quality Thai food with Above: Stir-fried fern tips a healthy twist - healthy eating, healthy living” so you will find most of your dishes, including the spicy ones, garnished with fruits like grapes and star fruit. Essentially, you must try the Tom Ka which is a semi sweet -lemongrass soup with aromatic herbs and coconut milk. This tummy-warming soup is best served with chicken. Other than obvious crowd-favourites like green curry chicken and tom yum soup, My Elephant has other signature dishes like the Gaeng Phet Yaeng – roasted duck curry with seasonal fruits, the high-on-demand ‘Snow fish’ baked in salt and served with their special green chilli sauce, the special egg omelette with fish otak-otak called Khai Jiao Ho Mok and the stir-fried fern tips in belacan sauce. The beverage menu is equally special; My Elephant featuring thirst-quenching like their popular Pandan cooler, Krachiap “Roselle” cooler and even C-G-4 Happy Mansion Jalan 17/13 Section 17 a variety of mocktails bursting in fresh, zesty flavours. The second outlet of My Elephant is now open at Petaling Jaya, Malaysia 20-2, Jalan Sri Hartamas. Tel: +6010 2201283

hospitality asia 49 Long LiveJapaneseCuisine TABLE TOP 50 hospitality asia Above: KagoshimaKurobutaRilletteSalad Above: FukahireChawanmushi(Steamed Matsu Contemporary JapaneseCuisine Matsu Contemporary Right: Chef Thomas Kok, Singapore’s Right: ChefMotomatsuinaction Custard EggwithSharkFin) Hokkaido SushiRestaurant with picklesandbaguette pioneer Japanesechef #02-02A Gallery Hotel #02-02A Gallery Tel: +6568361613 Tel: +6562213075 Singapore 238909 Singapore 079908 Level 9, MHotel 1 NansonRoad 81 Anson Road 81 Anson room ifnotthegeneral diningarea. diners canopttositatthe Teppanyaki countertowatchsomeliveactionortheycould tositintheprivate lightly pan fried to have that crispy outer layer texture and a soft, melting centre. At Hokkaido , flavours. Andlastly, their Teppanyaki FoieGrasisafineexampleofhowallfoiegras shouldbecooked: enjoy the Wagyu Tenderloin withFoie Grassauceforthesimplisticwayit’s cookedtoretainthenatural between afluffyomeletteand a succulent freshoystertoppedwith crisp garlic. Beeflovers will surely Another delectabledishistheKakiOmuretsu, betterknownasOyster Omelette, whichisaperfectunion that duallyfunctionsasabowltocontainthearomaticsoupofsake and soy;isplacedoverfire. sensational thatweevenwantedtakeaways. withhomemadecoconutice-creampresentedinashell.served The coconutice-creamwasso Japanese chickenriceinconsommé. Dessertwassimpleyetsatisfying;anassortmentoffreshfruits Feu whichisaporkrenditionoftheclassicFrenchbeefstew, followedbyKagoshimaKeiHanwhichis dashi saucelenttherightamountofmoistness. The fourthcoursewasKagoshimaKurobutaPotau ingredient islayeredsophisticatedlytoproducefullflavours, whiletheaccompanimentofmushroom of Cod, Surimi, KagoshimaEbiimowithMushroomDashisauce. Likehowallterrinesshouldbe, each divine; subtleintastebutrichtexture. The followingdishwasourpersonalfavourite: Pan-fried Terrine two ofSingapore’sbestkept secrets–MatsuandHokkaido Sushi. for consumption but is still living up to its high epicurean standards. Here, we savour Hospitality Asiarevealsinthisissuethatthewell-lovedcuisineisnotonlyhighlysafe Japanese foodaftertherecentdisasterandthreattowardslocalsupply, While therestillmaybeapercentageofpeoplefrowningatthethoughthaving Do notmisstheHotateKarayakiwhichisagrilledscalloppresentedin itsstunningenormousshell belly, seaurchinandthe Akagai whichisaJapanesecockle. you loveyourrawfoods, their Shima try Aji withtruffleoil, yellowtail, tuna fish jerky), Tatami Iwashi(babysardinenet) andjellyfishwithseaweed. If Sushi is theHassenplattercomprising of Fugu MirinBoshi(driedpuffer sashimi dishesareasfreshitgets. appetizeratHokkaido A must-try himself onusingonlypremiumimportsfromJapan, sohissushi and providedwas impeccable.ingredients usedandservice ChefKokprides its famedreputationandportfolioofaccoladesinthatthequality Japanese Chef Thomas Kokandhisteam. The restaurantlivedupto selection ofauthenticJapanesecuisinepreparedbySingapore’s pioneer Hokkaido Sushi sitson level 9 of MHotelSingaporeand offers a tempting Hokkaido Sushi Next wasCreamofBurdocksoupdrizzledwithtruffleoil. Theblendwas and baguette which is a recommended ‘green’ start to any hearty meal. For starters, wehadtheKagoshimaKurobutaRilletteSaladwithpickles festival wherethemenuwasinspiredbyKagoshima’s freshproduce. French cuisineinfrontofyou–afeastbothfortheeyesandpalate. and wherethechefhimself, MotomatsuwillbepreparingfineJapanese- by theperfecthostesswhointricatelydescribesfoodonyourplate an experiencerareasagem, whereyouareguaranteedtobewelcomed and intheintimacyofamasterchef’s cozykitchenbar. DiningatMatsuis atmosphere isprivateandelegant, asifoneisdiningataprivateparty Hotel–Singapore’sfloor oftrendyGallery firstart-inspiredhotel. The JapaneseCuisineistuckedawayonthesecond Matsu Contemporary Matsu By chance, Hospitality Asia visitedMatsuduringtheKagoshima Battle of the Chefs &UHDWLYH)RRG %HYHUDJH6ROXWLRQV 13th Penang International Salon Gastronomique 2011

Since the last "Battle" in 2009, the 12th Penang International Salon Gastronomique better known as the "Battle of The Chefs" competition, many of our chefs have gain tremendous exposure in top quality competition and garner many more major honors. Some have even move up to high position in their respective organization. This augurs well with our objective of producing, training and guiding more local chefs into challenging the rapidly improving Hospitality industries...... Chefs will battle in different categories such as main course (poultry or game, fish or seafood), dessert, ice and fruit and vegetable carving, bartending and even vied for the top awards for Penang charch r kway teoww anda lamain (Chinese(Chi(C nesen noodles)!nnoodloodles

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3rd - 5th JUNE 2011 STRAITS QUAY TANJUNG TOKONG PENANG | MALAYSIA WWW.BATTLEOFTHECHEFS.COM.MY

13th Penang International Salon Gastronomique 2011 | Address: 26B, Rangoon Road, 10400 Penang | Call: 012- 4990626 / 604-2268659

hospitality asia ~ June-August 2011 Page 51 C M Y K HAPPENINGS 52 hospitality asia group photo;MostOutstandingGheeHiang Asian Cuisine Award presentedto Thailand Culinary Academy From thetop: outtheirdutiesoftestingandscoring; The judgescarrying Award recipientsposingfora Cooking UpA Storm venue inPenang. Chefs –recentlytookplaceat StraitsQuay, thelatestprimewaterfront The 13thPenang InternationalSalonGastronomique –Battleofthe

for thebettermentofsocietyatlarge.” Malaysia, asacatalyst PenangChapterwillserve contribution ofoursfromtheChefs Association of “Chef”. Iearnestlyhopeandwish thatthislittle better understanding of people holding the title existing bondsandfriendship. Itistoachievea in acquiringnewacquaintancesandtostrengthen in particularandthewholeworldtocometogether chefs intheSoutheast Asian andEast Asian Region Tourism Industry. asaplatformfor Italsoserves contributing towardsthetotalwellbeingof of Penang. Itisinrecognitionofourefforts Event andisendorsedbytheStateGovernment saying “This biennialeventisaPenangSignature committee’s enthusiasmforthecompetition, Chefs 2011, Chef William Tong addressedthe hosted bytheorganizingcommittee. again showcasedthediversityofcompetitions Barista andBed-makingcompetitionswhichonce crowd-stopping elementweretheNoodle-pulling, for localtraditionaldishes. Provingtohavethat participants to unearth their talents and love & RendangCompetitionwhichencouraged new competitionssuchasthe Traditional organizing committeeintroducedseveralexciting Abdullah, tonameafew. This timearound, the Beverage Executives Association (MFBEA), Hisham Ong andPresidentoftheMalaysianFood& consultant, Otto Weibel; Asian foodanalyst, Helen Malaysian celebritychef, Amy Beh;culinary including qualified veteransfromtheF&Bindustry from Malaysia. Philippines, Singapore, Chinaandseveralstates America, Taiwan, SouthKorea, Thailand, the countries wereRussia, theUnitedStatesof last year’s participation. Among theparticipating resulting ina37.5percentincreasecomparedto this year’s eventasthebiggestturnouttodate 1000 entriesreceived, theorganizerspronounced competing in44classesofeventsandmorethan Organizing ChairmanofBattlethe Gracing thepanelofjudgeswerehighly- world. With over800participants contendersfromacrossthe culinary this three-daybattleamong any newrecordsweresetduring HAPPENINGS 53 hospitality asia

Top row (left to right): Nestle Most Nestle Most row (left to right): Top Apprentice Chef awarded to Outstanding Thailand Culinary Krisada Phaming from Award Academy; Nestle Overall Best Chef presented to Partiben Muniandy from Paradise Sandy Beach Hotel Second row (left to right): Penang Penang Second row (left to right): awarded Trophy Challenge Governor’s to Thailand Culinary Academy; Nestle Award Gourmet Ice Cream Creation Organizing committee member, Above: Audee Cheah posing with two international participants After three days of intense battle, a total number of 24 gold, 112 112 gold, 24 of number total a battle, intense of days three After with 35 well Simultaneously happening was the trade exhibition which took place at the same venue, Association of Chefs World once again endorsed by Battle of the Chefs 2011 was Like previous years, silver, 238 bronze medals and 269 diplomas were bestowed by the the by bestowed were diplomas 269 and medals bronze 238 silver, Bagging the most panel of international judges to the deserving winners. Academy who took home the Thailand Culinary prestigious award was The award came with a cash reward Trophy. Challenge Penang Governor’s Academy for being the Thailand Culinary of RM3000 and was presented to The Nestle Overall Best Chef best overall team throughout the competition. Paradise Sandy Beach was awarded to Partiben Muniandy who hails from Apprentice Chef was awarded to yet while the Nestle Most Outstanding Hotel, Academy. Thailand Culinary Krisada Phaming from Thai competitor, another also Muekhuntod Pranom was award Artist Outstanding Most the Bagging award was given to Mukhris Thailand; the Most Outstanding Patisserie from Rashidi Bin Meanwhile, Genting. World Abdullah from First Manggeng B. Admad from Eastin Hotel Penang deservingly took home the Most Mohd Hot Western The Most Outstanding Outstanding Live Cooking Chef award. include the Other exciting awards that were presented went to Putrajaya Shangri-la Hotel. Team Cooking The the Most Outstanding Roselle Supreme Dress Award, Asian Cuisine Most Outstanding Hiang West Seafood the Most Outstanding Pacific Cooking Chef, the Most Outstanding Idaho Potato Cake Chef, and last but not least, Award Nestle Gourmet Ice Cream Creation Award, Maggi Imperial Cooking Chef, Mohd Ellias Bin Husin. Competition won by Finnegan’s the Flair King Bartender’s Frozen, Lucky Potato Commission, Idaho Asahi Kitchen Equipment, from companies like set-up booths displayed all of whom Unilever and USA Poultry& Egg Export Council, Pok Brothers, Nestle Professional, their products to more than 6000 visitors of the trade and the general public. as the Regional Culinary Societies (WACS) Competition and was named by the Penang State Government Penang YB Danny Law, The organizing committee recognizes and thanks as a Penang Signature Event. Development for his encouragement and support towards the event. Tourism State Executive for SIPS N’ SWIRLS 54 stylist createdabottle-sizedcase which hasanunconventionaland hospitality asia stylist DeniseFocil, creatorofthe zone of Valpolicella, atabout600 National andcontinentalborders, in leather, withastrapmeantfor fruits reachfullmaturation, after Rondinella andMolinaragrapes, meters inheight. Inthisway the Bottega afashionbottleofhuge collection Alpinestars byDenise – aspecialvintageof Amarone, harvested inthemostelevated harvested bottle hasbeenenhancedwith Amarone is, withnodoubt, the leather hasspawnedanobject which originatesfromCorvina, is anabsolutelyexcellentwine leather rectangle, framedbya expression ofItalianoenology. elegant charm. The traditional of Italyand, alongwithBarolo it becameasymbolof “savoir sequence ofmetalstuds. The The union between glass and Focil, designedforDistilleria a labelimprintedonwhite finest wineoftheNortheast and BrunellodiMontalcino, Widely prizedevenoutside The contentsofthebottle The wine in its sleek carry case The wineinitssleekcarry On thisbasis American and immediateimpact. represents thehighest Expressing Italy the halfofOctober. carrying. vivre”. set thepaceforworkofwinegrowers allroundtheworld. 30th anniversary, itwas essentialtosignificantlypayrespectNatureandespeciallytheseasons, which cannot fail to attract the attention of visitors taking a break between two appointments. For Vinexpo’s to introduceworksby Rotraut and serve William Sweetlove whosemonumental colouredsculptures outdoor exhibitionlaidoutovertheentire Vinexpo site. of theirfavouriteseason. Spring, Summer, Autumn and Winter wasthereforetherecurrentthemeofthis Wine samplingat Vinexpo 2011inBordeaux The MarriageBetweenArtAndWine extend staysatpreferredrates. all-inclusive stay package featuring two nights of accommodation and entertainment, withthe option to and award-winning winemaker, JoshJensen. This exclusivegourmet experience was presentedas an and awinelunchshowcasingcelebrityconnoisseur, SamNeill, Burgundyexpert, Allen Meadows teamed upwithworld-renownedwinewriterandcommentator, CurtisMarshtohosttwowinedinners Datai Langkawi. UniquelysituatedinthetropicalrainforestofLangkawiIsland, theaward-winningresort Josh JensenandBurgundyexpert Allen Meadowsgatheredfor ‘A Wine EveningtoRemember’at The Renowned winespecialistCurtisMarsh, celebritywineconnoisseurSamNeill, award-winningwinemaker Wining TheWandering Palate espresso A depictionofNespresso’s charmingcupof Sunrice curriculum. this initiativeisseenprovidingcoffeeandteaeducationtostudentswillbecomepartofthe At- is partofNespresso’s educationanddevelopmentinSingapore, on-goingcommitmenttoculinary where the meal. Firstlaunchedin 2009 attheBocuseD’Or, Lyon, theNespressoCoffeeSommelierprogramme throughouttowards offering unique flavour experiences in the fusion of all food and beverages served which hasbeendesignedtoexpandtherepertoireofsommeliers’coffeeknowledge, guidingthem The 4SeasonsbyKonradLoder, ClearingbyRolandCognetandRocksStrangers Arne Quinze and standardfortastingcoffee–theNespressoCoffeeCodex sommeliers. The trainingisbasedonthecompletemethodology knowledge whilefacilitatingcoffeecultureamongprofessional as partofaglobalinitiativeaimedatbuildingadditionalcoffee Australia, ChinaandSingapore. programme comprises 10 selected professional sommeliersfrom Singapore launchoftheprogrammein August 2010. This year’s Vacarrini and Edouard Thomas, following the successful again ledby Wine andCoffeeSubjectMatterExperts, Giuseppe Sunrice GlobalChef Academy, thetwo-daysessionwasonce recently establishedNespressoCoffee& Academy in At- of theNespressoSommelierCampusinSingapore. Heldatthe professionals inthe Asia Pacificregionwiththesecondedition Nespresso continuestoleadcoffeeeducationinitiativesfor The NespressoSommelierCampus The NespressoCoffeeSommelierCampuswaslaunched admire thespeciallyinstalledworksinsetting artists. Vinexpo participantswerethusableto around fortymonumentalsculpturesbyfive Vinexpo hasbecomeanoutstandingeventwith the initiative, of whichforthe30thanniversary between artandwine. Itwasdecidedtorepeat exhibition centretoillustratetheharmoniouslink worksonsitearound the displaying contemporary In 2009, Vinexpo introducedtheconceptof event held in Bordeaux from 19 to 23 June. displayed wine but art as well at this majortrade international wineandspiritsexhibition, notonly To celebrateits30thanniversary, Vinexpo, the CHILL OUT 55 hospitality asia

Serenity Spanish Bar & Restaurant #01-98/99 VivoCity Singapore 098585 6376 8185 Tel:+65 Quube, Le Méridien Taipei Le Méridien Quube, Xinyi District 38 SongRen Road, 110 Taiwan Taipei, +886 2 6622 8000 Tel:

To keep guests entertained, Serenity’s three-piece acoustic band plays not only Spanish and Latin three-piece acoustic band plays not only Spanish and Latin Serenity’s keep guests entertained, To Guests of Quube are invited to savour not only the the only not savour are invited to Quube of Guests the signature While the ambiance is chic and enticing, Savouring Spain Savouring Spain VivoCity, Serenity Spanish Bar & Restaurant is situated in largest lifestyle and retail destination, Singapore’s the encompassing a waterfront location that overlooks best is The restaurant Sentosa. World Resorts scenic known for its delectable Spanish fare that offers a wide authentic other and , tapas, of selection of Serenity In the quaint ambiance Spanish delicacies. patrons that is adorned with blue and white Greek decor, are invited to partake in a Spanish feast and to their specially array of impressive the with content heart’s and the rest beer and spirits from Spain imported wines, Whether you are there to dine or purely to of the world. Sangria do not miss out on their house specialty drink, which goes well with some mouth-watering tapas or even bubbly, If you fancy some the tummy-warming paella. Wine and Champagne select from their tempting Cava, or neat, ‘on the rocks’ menu; but if you prefer your drinks opt for some popular Spanish liqueur like the Pacharán which is made from the berries of the blackthorn resulting in a delicious plummy taste. or sloe bush, Acoustic The Serenity set the mood for your evening. but music of the 60s and 70s that will surely hits, Another entertainment highlight is the plays every Monday to Saturday from 7pm to midnight. Trio vibrant flamenco dance organized by Serenity where professional flamenco dancers perform in their outfits while they engage the crowd to clap to the rhythm and beat of the flamenco music. Le Méridien Taipei has debuted Quube, Taipei’s newest newest Taipei’s has debuted Quube, Taipei Le Méridien Quube offers guests and locals a and trendiest nightspot. to enjoy an evening filled casual yet elegant atmosphere Located on and great company. with creative cocktails aerial terrace, to the hotel’s the fifth floor and adjacent magnificent Taipei’s of views commanding boasts Quube skyline. also the unrivalled atmosphere. delicious cocktails but emphasis on aesthetics brand’s Keeping with Le Méridien of Quube is contemporary the décor and chic, and design, distinctive with elegant black and white motifs creating a few bars more is that Quube is one of the What’s style. allowing guests with an outdoor seating area, Taipei in five floors Taipei to unwind and enjoy the night scene of above the ground. most popular new Taipei’s cocktails are what make Quube Even the most discerning guests will savor Italian hotspot. of ingenious series master mixologist Ernesto Lechthaler’s artisanal cocktails uses only one type of basic Each of Ernesto’s cocktails created exclusively for Quube. and such as seasonal fresh fruits and vegetables liquor coupled with a selection of all-natural elements, the innovative creativity, Influenced by Ernesto’s to create a modern and healthy cocktail. exotic spices, of health-conscious cocktails in bars around the world. cocktails at Quube are expected to launch a trend Chic Is Quube Chic WINE TALK 56 Wines With AMulticultural Above (fromthetop): HahndorfHillvineyardandcellardoor; setamongsttherollinghills Winery hospitality asia Heritage by DavidBowden globe issold. Market herewherefreshfoodfromaroundthe delights.culinary DropintotheenticingCentral Spanish tapasandaUnitedNationsofother Street whereChinesedimsumrestaurantsadjoin stroll along Adelaide’s mainfoodstripofGouger in theworld. This isnomoreapparentthana has oneofthemostmulticulturalpopulations more typicalof Austria andGermany. where twoSouth Africans areproducingwines in atranquilgladethe Adelaide Hillsisawinery Marc DobsonhailfromSouth Africa. Sonestled To addtotheconfusion, Jacobsand ownersLarry familiar varietiessuchasShirazandChardonnay. and Blaufränkischsellingalongsidethemore still liveonassomeof Australia’s mostfamous great winemakersofthiseraandwhosenames near thenowfamousJacob’s Creeksite. Other Gramp plantedthefirstgrapevinesin1847 early settlersproducingarangeofcrops. Johann agricultural cropgrowninthevalley;with back inGermany. Barossa Valley becauseofeconomichardship German Lutherans. Latergroupsmigratedtothe was settledin1843byapioneeringgroupof homeland. The villageofLangmeilforinstance, latter escaping religious persecution back in their in 1842byEnglishandGermansettlerswiththe founded PenanginMalaysia). William Light(sonofCaptainFranciswho by thestate’s GeneralColonial firstSurveyor in Australia.community the villageofHahndorfisoldestGerman such as HahndorfHill. Close by to the winery, to appreciatetheGermanicrootsofvineyards of thevineyardssurrounding Adelaide, it’s easier For thosewhodelvealittledeeperintothehistory Germanic rootsandvines Maybethisisnotsosurprising, as Australia However, grapevineswerenotthefirst Subsequently, the Barossa Valley wassettled Neighbouring Barossa Valley wasestablished such as Trollinger,such Grüner Veltliner back toseeGermanicwinevarieties Adelaide Hillsmaybealittletaken isitors to HahndorfHill in the Winery WINE TALK 57 hospitality asia

Hahndorf Hill Winery (www. Hahndorf Hill Europe’. For something more delicate, the the For something more delicate, Europe’. 2010 Blaufränkisch Rosé is salmon-pink in quince colour with a palate of raspberries, and cider apples and is perfect as an apéritif, Thai curry or even dark spicy with seafood, chocolate. Complementing chocolates Visitors to the cellar door can also experience the Hahndorf Hill ChocoVino Experience where fine gourmet chocolates with matched are world the around from a fun, is This wines. premium estate’s the interactive and exciting experience that uses finest gourmet the of comprehensive range a and artisanal chocolates produced. and a select hahndorfhillwinery.com.au) are available wines Hill Hahndorf of range Barrique Connections through Singapore in (www.barriqueconnections.com.sg). Left: ChocoVino tasting room at Hahndorf Hill Winery ChocoVino tasting room at Hahndorf Hill Left: Larry Jacobs in the vineyard: Bottom row (from the left): LarryBlaufrankisch; Blaufrankisch Rose; Jacobs of Hahndorf Hills The estate’s Blaufränkisch 2008 (also (also 2008 Blaufränkisch estate’s The the now sold out 2010 vintage is simply the now sold out 2010 vintage is simply If you can lay your hands on ‘Gru’. called a bottle you’ll appreciate why it was rated Australian highly by many in the know in the Noted wine writer wine tasting business. Huon Hooke compares it favourably with for its delicate Veltliners Austrian Grüner balance of acidity and minerality. Blooming with Blaufränkisch Red wine drinkers will love this variety. Hahndorf Hill uses it in two ways – as a straight red table wine as well as combining grapes to make their 2010 Trollinger it with Rosé. sold out) is made from the only batch of this It is an Australia. Austrian variety grown in intense wine with elegant balance and a Leading strong hint of berries on the palate. wine journalist Jancis Robinson refers to Central of Noir ‘Pinot as the Blaufränkisch One of the problems with Germanic wines One of the problems with Germanic wines is the often unpronounceable names of the Veltliner In the case of Grüner grape varieties. Americans simply the (grew ner velt lee ner), At Hahndorf Hill, call it Grüner (‘gree ner’). Growing with Grüner Veltliner Historic varieties The previous owners of Hahndorf Hill planted and Trollinger the German wine varieties of Austria). Lemberger (called Blaufränkisch in most famous varieties, Austria’s Another of has been added to the mix Veltliner Grüner to make Hahndorf Hill one of just a handful Australian wine growers to produce these of two exciting varieties that are now creating a storm in the worldwide wine community. brands were Englishman Samuel Smith who brands were Englishman Samuel Smith who and German migrant Yalumba established Joseph Seppelt who gave his name to Seppelt Wines. PERSONALITIES 58 hospitality asia Bali Resort&Spa, toupkeepandsteerthe International andMoevenpick. In1993, he (FHA). Duringhisfreetime, Muellerenjoys Salon CulinaireBaliandFood&Hotel Asia internationally renownedcompetitionslike Hotel inJakartaandwasoverseeingroom became therestaurantchefofShangri-La Indonesia beforehavingathree-yearstint Director ofFood&BeverageatNikkoBali 1985, whereheworkedinvariousdeluxe languages -German, English, Indonesian Sous ChefatShangri-LaHotelSurabaya, later, herosetothepositionofExecutive he engagesinvarioussportsliketennis, career inthekitchenasCommisChef properties inChina, Singapore, Bangkok scuba divingasheiscertifieddiver, and heights. The Germannativespeaksfour as ExecutiveChefinvariousShangri-La department oftheaward-winningNikko Resort &Spa, StefanMuellerbeganhis service aswellthePoolandHorizon service resort’s foodandbeverageintogreater 5-star propertieslikeKempinski, Hilton With his hands-on culinary experience,With hishands-onculinary and French–isajudgeatseveral Nikko BaliResort&Spa, Indonesia Club’s foodandbeverage. Two years Director ofFoodandBeverage Mueller nowspearheadstheF&B football andgolf. Stefan Mueller and thePhilippines. Hilton Hotelsand, mostrecently, Starwood Burj al Arab HotelinDubai, HyattHotels, consulting fortop-classhotelssuch asthe and alcoholfirmsaswellbar-specific forbeverage include consultingservices on hiscreativeactivities. These activities operative practiceanddecidedtofully focus in vitamins. cocktails andalcohol-freesportsdrinksrich guests during football matches, typically with and hisexperiencedteamattendedto VIP of the Bayern Munich Stadium, Lechthaler bars inMunich1999. Inthe T.com Lounge standing contacts, heopened a numberof and internationalguests. high-end lounge/barfortheFIFA delegation – withcocktailsanddrinks, inadedicated of theInternationalFootballFederationFIFA intheParisBristolHotelonbehalf service France, hewasinchargeofthe VIP Lounge for 13years. where he ran the Park HiltonHotelpiano bar he wenttoMunichasayoungbarkeeper, Switzerland (KulmHotelSt. Moritz), In1985, Hotel London), France(HiltonHotelParis)and (Abano Terme), England(ParkLaneHilton came severalyearsofapprenticeshipinItaly international bar/wine/cocktailcourses;then management schooland passed various High School, hegotadegreefromhotel raised speakingGermanandItalian. After inSouth Tyrol, ErnstLechthalerwas Born Hotels suchasthe Sheratonin Taipei.

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